Rice Crust Spinach Quiche |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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 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 |
Directions:
1. Combine rice, 1/2 cup (125 mL) Swiss cheese, 1 egg and curry powder.
2. Press on the bottom and up the sides of a 9-inch (23 cm) oven-proof pie plate.
3. Bake in a 350º F (180º C) oven for 5 minutes.
4. Meanwhile, beat together remaining 4 eggs and milk.
5. Combine with spinach, mushrooms, green onions, garlic powder, pepper and remaining 1/2 cup (125 mL) cheese.
6. Pour into pre-baked crust.
7. Bake for 30 minutes or until a knife inserted near the centre comes out clean.
8. Let stand for 5 minutes before serving.
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