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Rice-Crust Spinach Quiche

By: Laurie Zenner

"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."

Rate/Review | Read Reviews (3)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 1/2 cups cooked brown rice
1 cup shredded reduced-fat Swiss cheese, divided
3/4 cup egg substitute, divided
1/4 teaspoon curry powder
1 (10 ounce) package 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 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.

Footnotes

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.