Rice-Crust Spinach Quiche

Ingredients

1 1/2 cups (375 mL) brown rice, cooked
1 cup (250 mL) swiss cheese, shredded
5 eggs
1/2 tsp (2 mL) curry powder
3/4 tsp (175 mL) evaporated milk 2% m.f.
1 pkg (10 oz or 300 g.) chopped spinach, thawed and well drained
1/2 cup (125 mL) fresh mushrooms, sliced
2 tbsp (30 mL) green onions, chopped
1/2 tsp (2 mL) garlic powder
1/4 tsp (1 mL) ground pepper

Directions

Combine rice, 1/2 cup (125 mL) 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 350 F (180° 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.

Tip

Cooked quiche can be refrigerated for up to three days. For a lunch bag, cover quiche with plastic wrap; it can be reheated in the microwave oven until just warm… or enjoy it cold!Makes: 8 servings.

Preparation: 15 minutes

Cooking: 35 minutes.

Standing: 5 minutes

Nutrients per serving:

Calories: 169
Protein: 11.4 g
Carbohydrate: 13.3 g
Fat: 7.9 g