Italian Roasted Tomato Rice Quiche

Submitted by Merry Cook

"This dish is much like Quiche, or Egg Fu Young. It’s a great dish for potlucks, or every day lunch and dinner. The leftover casserole can be heated in a microwave for 2 minutes; it’s also nice to eat cold, and travels well in a lunch-box."

 

• Ready In: 50mins
• Ingredients: 14

ingredients

• 3 roma tomatoes
• 12 ounces zucchini, cut into 1 inch slices
• 8 ounces fresh spinach (or baby kale)
• 18 ounces rice, cooked and cooled
• 6 large eggs
• 1⁄2 cup stock (or water)
• 3 garlic cloves, crushed
• 1 teaspoon salt
• 1 tablespoon Italian herb seasoning
• 1 tablespoon dry oregano
• 1⁄2 teaspoon onion powder
• 2 tablespoons onion flakes
• 1⁄4 teaspoon black pepper
• 3 tablespoons olive oil

directions

1. Roast the tomatoes: cut tomato’s in ½ inch thick slices and place on an oiled baking sheet. Sprinkle with salt and bake at 400 F (200 C) for about 40 minutes (don’t let them burn). Remove from oven and let cool on baking sheet.
2. In a large skillet, over medium heat, sauté garlic, spices, salt, zucchini, and spinach just until spinach is wilted. Remove from heat and let cool (Zucchini will be only slightly wilted, not fully cooked).
3. Whisk eggs and water (or stock) in a small bowl.
4. In a large bowl mix cooled rice with the cooled vegetables, then pour in the eggs and incorporate.
5. Lightly oil a 9x13 glass casserole dish, pour mixture into dish and bake at 350 degrees for 40-45 minutes – or until center is set.
6. NOTES: The basic recipe for this dish is 6 eggs, 18 ounces of cooked rice, herbs & spices, plus 21 ounces of any raw (or thawed) vegetables. You can mix and match the vegetables and spices to create different flavor profiles.
7. Vegetable quantity is for raw produce.