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Rice-Crust Spinach Quiche

 Rice-Crust Spinach Quiche
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.
8 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 Facts: One serving equals 116 calories,

2 of 2

Rice-Crust Spinach Quiche (continued)

Nutritional Facts: 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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.