Egg Bakes & Quiche Dishes

Rice-Crust Spinach Quiche


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


Combine rice, ½ 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 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 ½ cup (125 mL) cheese. Pour into pre-baked crust. Bake for 30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

Makes 8 servings.

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.

Preparation: 15 minutes
Cooking: 35 minutes

Nutrients per serving:

Calories: 150
Carbohydrate: 15 g
Protein: 12 g
Fat: 5g