Rice Quiche - Spinach & Mushroom

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READY IN: 1hr
SERVES: 3
YIELD: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large skillet, over medium heat, sauté onion, mushroom, salt, spices, and garlic in 2 tablespoons of oil until onions are translucent.
  • Add the spinach to the skillet, toss and cook about 3 minutes on low heat until spinach is wilted. Remove from heat and let cool.
  • Whisk eggs and water (or stock) in a small bowl.
  • In a large bowl mix cooled rice with the cooled vegetables, then pour in the eggs and incorporate.
  • 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.
  • 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.
  • Vegetable quantity is for raw produce.
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