Rice Crust Spinach Quiche Recipe

Name: Rice Crust Spinach Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0 F (180u00b0 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.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups cooked brown rice, 1 cup shredded swiss cheese, 5 eggs, 1/2 teaspoon curry powder, and more.

Yes, Rice Crust Spinach Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Crust Spinach Quiche

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