Spinach Rice Quiche Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
• In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

Steps:

• Combine rice, 1/2 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 350º F (180º C) oven for 5 minutes.
• Meanwhile, beat together remaining 4 eggs and milk.
• Combine with spinach, mushrooms, green onions, garlic powder, pepper and remaining 1/2 cup (125 mL) cheese.
• Pour into pre-baked crust.
• Bake for 30 minutes or until a knife inserted near the centre comes out clean.
• Let stand for 5 minutes before serving.

Steps:

• Heat oven to 400°F.
• Bring broth and water to boil in medium saucepan on medium-high heat. Stir in rice; cover. Simmer on medium-low heat 5 min. Remove from heat; let stand 5 min. Cool.
• Beat eggs in medium bowl with whisk. Add spinach, rice, onions and 1 cup cheese; mix well. Spoon evenly into 9-inch pie plate; sprinkle with remaining cheese.
• Bake 20 min. or until center is set.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
• Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Steps:

• In a large skillet, over medium heat, sauté onion, mushroom, salt, spices, and garlic in 2 tablespoons of oil until onions are translucent.
• Add the spinach to the skillet, toss and cook about 3 minutes on low heat until spinach is wilted. Remove from heat and let cool.
• Whisk eggs and water (or stock) in a small bowl.
• In a large bowl mix cooled rice with the cooled vegetables, then pour in the eggs and incorporate.
• Lightly oil a 9x13 glass casserole dish, pour mixture into dish and bake at 350 degrees for 40-45 minutes - or until center is set.
• NOTES: The basic recipe for this dish is 6 eggs, 18 ounces of cooked rice, herbs & spices, plus 21 ounces of any raw (or thawed) vegetables. You can mix and match the vegetables and spices to create different flavor profiles.
• Vegetable quantity is for raw produce.

Steps:

• Bake crust at 425° for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°. , In a skillet, saute Canadian bacon or ham and onion in butter until onion is tender. Spoon into the crust. Sprinkle with cheese and wild rice. , In a small bowl, beat eggs, cream and salt. Pour over all. Bake at 325° for 35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Garnish with parsley if desired.