RICE-CRUST SPINACH QUICHE
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
WILD RICE AND SPINACH QUICHE
Delicious dish for lunch ,dinner or even breakfast
Provided by ALEKSANDRA B.
Categories Rice Sides
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Beat one egg; stir in rice, half the cheese, and salt.Press firmly into an even layer on the bottom of a 9 inch pie pan.
- 2. Beat remaining eggs,stir in spinach,milk,salt, pepper,mushrooms and remaining cheese.
- 3. Spoon into pan.Bake at 375 for 30 minutes or until cooked through.
SPINACH QUICHE
Steps:
- Preheat the oven to 375° with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (about 1-inch deep). Fold the edges of the crust under and crimp as desired. Chill in the refrigerator while preparing the filling.
- Melt the butter over medium heat in a medium skillet. Add the onion and bell pepper. Cook, stirring now and then, until softened, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minute. Remove from heat.
- Whisk together the eggs, half-and-half, sour cream, salt, pepper, and nutmeg in a large bowl. Stir in the spinach, cheddar cheese, parmesan cheese, and bell pepper mixture. Pour into the prepared crust.
- Place the quiche on the preheated baking sheet and bake until it has puffed in the center, is just set and the crust is golden, 40 to 50 minutes. Transfer the quiche to a wire rack to cool. Serve warm or room temperature.
RICE CRUST SPINACH QUICHE
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
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
SPINACH RICE QUICHE
Give this cheesy, crustless quiche a try today. Loaded with rich, eggy flavor, this Spinach Rice Quiche serves-and satisfies-the taste buds of six.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Bring broth and water to boil in medium saucepan on medium-high heat. Stir in rice; cover. Simmer on medium-low heat 5 min. Remove from heat; let stand 5 min. Cool.
- Beat eggs in medium bowl with whisk. Add spinach, rice, onions and 1 cup cheese; mix well. Spoon evenly into 9-inch pie plate; sprinkle with remaining cheese.
- Bake 20 min. or until center is set.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 450 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 1 g, Protein 17 g
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