Creamy spinach quiche in a rice crust. From Diane Mott-Davidson's book Crunch Time
Preheat oven to 350. Butter a 9-inch glass pie pan. Prepare rice crust as follows:
Beat egg until frothy. Add the rice and cheese and stir well. Spread into buttered pie pan and set aside.
Cook spinach according to package directions. Drain thoroughly, pressing all the liquid out. Place in a bowl and add butter; set aside.
In a large bowl, beat the eggs until frothy. Stir in the cottage cheese, cream, mustard, seasonings, and grated cheeses. Stir until well mixed. Add the buttered spinach and stir again until well mixed. Pour mixture into the rice crust.
Bake 40 minutes, until puffed, golden brown, and set in the center. (check center with a spoon to be sure it is no longer liquid) Allow to cool 5 minutes. Slice and serve. This dish goes well with sliced fresh fruit and hot rolls
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 282 | ||
Calories from Fat: 145 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.2g | 22 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 261.1mg | 80 % | |
Sodium 446.8mg | 15 % | |
Potassium 291.8mg | 8 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 12.9g | ||
Protein 20g | 29 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 282
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