Rice-Crust Spinach Quiche |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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:
1. 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.
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