Rice Crust Spinach Quiche

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

• Ready In: 50 mins
• Serves: 8

Ingredients

• 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

Directions

1. Combine rice, 1/2 cup (125 mL) Swiss cheese, 1 egg and curry powder.
2. Press on the bottom and up the sides of a 9-inch (23 cm) oven-proof pie plate.
3. Bake in a 350º F (180º C) oven for 5 minutes.
4. Meanwhile, beat together remaining 4 eggs and milk.
5. Combine with spinach, mushrooms, green onions, garlic powder, pepper and remaining 1/2 cup (125 mL) cheese.
6. Pour into pre-baked crust.
7. Bake for 30 minutes or until a knife inserted near the centre comes out clean.
8. Let stand for 5 minutes before serving.