The fresh flavors of a vegetable patch combine with whole milk, cheese, eggs and rice to create a quiche that’s great for brunch or hearty enough for dinner.
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Recipe by Alexandra Caspero MA, RD
- 1 cup Uncle Ben’s Instant Brown rice, uncooked
- 1 cup (236 milliliters) low-sodium vegetable broth
- ¾ (177 milliliters) cup water
- 1 (10 ounce) package chopped spinach, thawed and squeezed dry
- 1 cup shredded Swiss cheese, divided
- 1 cup chopped tomato, divided
- ½ cup chopped onion
- 3 large eggs, beaten
- 1 cup whole milk
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ¼ teaspoon ground nutmeg
Preheat oven to 400°F. Cook rice according to package directions, using 1 cup broth and ¾ cup water for the liquid portion. In the meantime, combine the spinach, ½ cup Swiss cheese, ½ cup chopped tomato, onion, eggs, whole milk, salt, pepper and nutmeg; set aside. Combine rice and the remaining ½ cup shredded Swiss cheese in a large bowl; set aside. Spray a 10-inch quiche dish with cooking spray. Press rice mixture into bottom and sides of dish; using wax paper to press evenly. Bake for 5 minutes. Lower oven temperature to 375°F. Pour the spinach mixture into the rice crust. Top with remaining ½ cup chopped tomato. Continue baking at 375°F for 30-35 minutes or until knife inserted near center comes out clean. Cool for at least 5-10 minutes before slicing and serving. Serves 8.
Serving Size: 1 slice (about 250 grams)
CALORIES 200; TOTAL FAT 7g; SAT. FAT 4g; CHOL. 71mg; SODIUM 157mg; CARB. 24g; FIBER: 3g; SUGARS 2g; PROTEIN 10g