Brown Rice Crust Spinach Quiche

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 243.3
  • Total Fat: 9.9 g
  • Cholesterol: 179.4 mg
  • Sodium: 295.0 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 16.4 g

View full nutritional breakdown of Brown Rice Crust Spinach Quiche calories by ingredient
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Really good and very filling with the rice crust. Really good and very filling with the rice crust.
Number of Servings: 8


    1 cup raw brown rice-cooked and cooled (gives over 2 cups cooked)
    1 raw egg
    1/4 cup parmesan cheese

    6 eggs
    1 can 2% evaporated milk
    1 package frozen spinach defrosted, drained and chopped
    2 cups sliced muchrooms sauteed in 1 tsp butter
    1/4 cup parmesan cheese
    1/2 cup grated mozarella


Mix cooked cooled rice with well beaten raw egg and the parmesan. Pat into baking dish sprayed with nonstick spray. Set aside.
In bowl beat eggs well and add parmesan cheese and evaporated milk..
Sautee the mushrooms in butter.
Place spinach and mushrooms in rice crust. Pour egg mixture on top of spinach and mushroom. Sprinkle with grated mozarella. Bake at 350 degrees for 45 minutes or so. Will be golden brown and should not "jiggle" too much.

Serving Size: Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user SISSYFEB48.

TAGS:  Vegetarian Meals |

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