Best Rice Crust Spinach Quiche Recipes

RICE CRUST SPINACH QUICHE

Rice Crust Spinach Quiche image

Cooked quiche can be refrigerated for up to 3 days. For a lunch bag, cover with plastic wrap and reheat just to warm in the microwave

Provided by Northern_Reflectionz

Categories Savory Pies

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups cooked brown rice
1 cup shredded swiss cheese
5 eggs
1/2 teaspoon curry powder
3/4 cup evaporated milk
1 (300 g) package frozen chopped spinach (thawed and drained)
1/2 cup fresh mushrooms, sliced
2 tablespoons chopped green onions
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper

Steps:

Combine rice, 1/2 cup (125 mL) Swiss cheese, 1 egg and curry powder.
Press on the bottom and up the sides of a 9-inch (23 cm) oven-proof pie plate.
Bake in a 350º F (180º C) oven for 5 minutes.
Meanwhile, beat together remaining 4 eggs and milk.
Combine with spinach, mushrooms, green onions, garlic powder, pepper and remaining 1/2 cup (125 mL) cheese.
Pour into pre-baked crust.
Bake for 30 minutes or until a knife inserted near the centre comes out clean.
Let stand for 5 minutes before serving.

Nutrition Facts : Calories 184.1, Fat 9.3, SaturatedFat 4.6, Cholesterol 151.5, Sodium 123.4, Carbohydrate 14.1, Fiber 2, Sugar 0.9, Protein 11.7

RICE-CRUST SPINACH QUICHE

Rice-Crust Spinach Quiche image

Everyone'll want to try this microwave quiche. "The rice crust is an interesting and tasty alternative to pastry," notes Laurie Zenner of Norwood, Ontario.

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups cooked brown rice
1 cup shredded reduced-fat Swiss cheese, divided
3/4 cup egg substitute, divided
1/4 teaspoon curry powder
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup fat-free evaporated milk
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon pepper

Steps:

Combine rice, 1/2 cup cheese, 1/4 cup egg substitute and curry powder. Press onto the bottom and up the sides of microwave-safe 9-in. pie plate. Microwave on high for 4-5 minutes or until firm. Combine the spinach, milk, mushrooms, onion, garlic powder, pepper and remaining cheese and egg substitute; pour into crust. Microwave on 50% power for 20 minutes, rotating a quarter turn every 5 minutes, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 116 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges