Rice-Crust Spinach Quiche Recipe

Rice-Crust Spinach Quiche Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Everyone'll want to try this microwave quiche. "The rice crust is an interesting and tasty alternative to pastry," notes Laurie Zenner of Norwood, Ontario.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Rice-Crust Spinach Quiche Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Rice-Crust Spinach Quiche Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

30 30

Ingredients

1-1/2 cups cooked brown rice
1 cup (4 ounces) shredded reduced-fat Swiss cheese, divided
3/4 cup egg substitute, divided
1/4 teaspoon curry powder
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup fat-free evaporated milk
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon pepper

Directions

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 near the center comes out clean. Yield: 8 servings.

Editor's Note: This recipe was tested in a 700-watt microwave.

Nutritional Analysis: One serving equals 116 calories, 2 g fat (0 saturated fat), 6 mg cholesterol, 135 mg sodium, 14 g carbohydrate, 0 fiber, 11 g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

Originally published as Rice-Crust Spinach Quiche in Taste of Home June/July 1998, p16