Best 6 Rice Crust Spinach Quiche Recipes

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Looking for a delicious and nutritious dish that is perfect for breakfast, lunch, or dinner? Rice crust spinach quiche is a versatile and delectable dish that is sure to impress your family and friends. Made with a crispy rice crust and filled with a creamy spinach and egg mixture, this quiche is packed with flavor and nutrients. In this article, we will provide you with a step-by-step guide to help you create the perfect rice crust spinach quiche, along with tips and suggestions for customizing it to your own taste preferences. Get ready to embark on a culinary journey that will leave you craving for more!

Here are our top 6 tried and tested recipes!

RICE-CRUST SPINACH QUICHE



Rice-Crust Spinach Quiche image

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.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

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 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

Steps:

  • 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 in the center comes out clean.

Nutrition Facts : Calories 116 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

RICE CRUST SPINACH QUICHE



Rice Crust Spinach Quiche image

Cooked quiche can be refrigerated for up to 3 days. For a lunch bag, cover with plastic wrap and reheat just to warm in the microwave

Provided by Northern_Reflectionz

Categories     Savory Pies

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups cooked brown rice
1 cup shredded swiss cheese
5 eggs
1/2 teaspoon curry powder
3/4 cup evaporated milk
1 (300 g) package frozen chopped spinach (thawed and drained)
1/2 cup fresh mushrooms, sliced
2 tablespoons chopped green onions
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper

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.

Nutrition Facts : Calories 184.1, Fat 9.3, SaturatedFat 4.6, Cholesterol 151.5, Sodium 123.4, Carbohydrate 14.1, Fiber 2, Sugar 0.9, Protein 11.7

SPINACH QUICHE



Spinach Quiche image

Make and share this Spinach Quiche recipe from Food.com.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 55m

Yield 1 quiche, 8 serving(s)

Number Of Ingredients 9

3 small eggs
1 cup heavy cream
1 lb fresh spinach
salt (to taste)
fresh ground black pepper (to taste)
1 quiche pastry dough (recipe here #35153, or 1 single pie crust)
3/4 cup grated gruyere cheese (Swiss ok)
1 pinch mace
1 tablespoon butter

Steps:

  • Beat eggs; add cream, then beat again.
  • Wash the spinach under water, and remove all the stems, piling the wet spinach into a large pot, adding no water.
  • Cook over medium heat, turning and stirring, for 5 minutes; then drain thoroughly in a colander, squeezing the spinach dry.
  • Take a pair of kitchen scissors and snip the drained spinach into tiny pieces.
  • Season the spinach to taste with salt and pepper.
  • Line pie pan with pastry or crust; place spinach in crust, top with grated cheese, add cream, sprinkle with mace, then dot with small bits of butter.
  • Place pie pan on a cookie sheet and bake in a preheated 350 degree F oven for 40 minutes or until domed and light brown.
  • Cool 30 minutes before slicing and serving.

Nutrition Facts : Calories 304.6, Fat 24.8, SaturatedFat 12, Cholesterol 114.4, Sodium 236.8, Carbohydrate 13.3, Fiber 2.1, Sugar 0.5, Protein 8.4

RICE-CRUST QUICHE



Rice-Crust Quiche image

My favorite room in our house is the kitchen, where I love to carry on the country cooking traditions passed down to me through my grandmother and mother. I also enjoy sewing and crafting with my daughters.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

2-1/2 cups warm cooked rice
1/4 cup butter or margarine
1-1/2 cups finely chopped fully cooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
Several drops of hot pepper sauce
3 large eggs
1/2 cup whole milk
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Chopped fresh parsley

Steps:

  • With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

Nutrition Facts :

QUICK SPINACH QUICHE



Quick Spinach Quiche image

This quiche is so delicious and easy to make in addition to being budget friendly. We never have leftovers, even with several picky eaters in the house!

Provided by B's Kitchen

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h20m

Yield 16

Number Of Ingredients 7

1 (15 ounce) package refrigerated pie crusts
4 cups shredded Cheddar cheese
1 (12 ounce) package frozen chopped spinach, thawed and drained
1 cup finely chopped onion
12 eggs
2 cups milk
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line two 9-inch pie plates with crusts. Cover crusts with a double layer of aluminum foil and a layer of pie weights or dried beans.
  • Bake in the preheated oven until edge of crust is golden, about 10 minutes. Carefully remove the foil and weights; continue baking until the crust sets, about 5 minutes more. Let crusts cool briefly. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Sprinkle cheese, spinach, and onion evenly onto the crusts. Whisk eggs, milk, salt, and pepper together and divide evenly between the crusts.
  • Bake in the center of the preheated oven until golden brown and firm in the centers, about 45 minutes.

Nutrition Facts : Calories 309.6 calories, Carbohydrate 15 g, Cholesterol 154.9 mg, Fat 21.5 g, Fiber 1.7 g, Protein 14.6 g, SaturatedFat 9.4 g, Sodium 386.5 mg, Sugar 2.4 g

CRUSTLESS SPINACH QUICHE



Crustless Spinach Quiche image

I serve this in the summer for brunch with a side of sausage links and a fresh fruit bowl!

Provided by ANY14TNS

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 50m

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
¼ teaspoon salt
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 4.8 g, Cholesterol 209.2 mg, Fat 23.7 g, Fiber 1.6 g, Protein 20.4 g, SaturatedFat 12.5 g, Sodium 545.6 mg, Sugar 2.1 g

Tips:

  • For a crispy rice crust, use day-old rice. Freshly cooked rice will be too moist and will not crisp up properly.
  • Be sure to press the rice firmly into the pie plate. This will help to prevent the crust from crumbling.
  • If you don't have a pie plate, you can use a 9-inch springform pan.
  • You can use any type of cheese in this quiche, but a sharp cheddar or Gruyère cheese will give it the best flavor.
  • If you like your quiche extra cheesy, you can add an extra 1/2 cup of cheese to the filling.
  • Be sure to let the quiche cool for at least 15 minutes before slicing and serving. This will help to prevent the quiche from falling apart.

Conclusion:

This rice crust spinach quiche is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. The rice crust is crispy and flavorful, and the spinach and cheese filling is rich and creamy. This quiche is sure to be a hit with your family and friends.

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