Spinach Pie

"an old recipe from a health co-op, great tasting and good for you!! So simple to prepare! Works great w/egg beaters too - if you prefer that alternative. great as a breakfast or dinner, hot or cold"
 
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photo by Kathy228 photo by Kathy228
photo by Kathy228
photo by Kathy228 photo by Kathy228
photo by MissLinguist photo by MissLinguist
Ready In:
50mins
Ingredients:
7
Yields:
1 pie
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ingredients

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directions

  • Mix together first 3 ingredients (rice, egg, swiss) and spread evenly in a greased 9" pie plate making a crust- do not bake.
  • Mix together remaining ingredients until well blended.
  • Fill pie plate and bake 35- 45 minutes or until firm at 350 degrees.

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Reviews

  1. I always use this crust for quiche. We all love it. I frequently make a spinach quiche in it with a few mushrooms added--yum!
     
  2. While it turned out better than I had anticipated, I was still luke-warm about the rice-based pie crust and would probably try the recipe again in a flour-based pie crust. The filling was delicious, however! I made a few modifications to the filling: only used 2 eggs instead of 3, added 1/4 cup of swiss, added a little salt and nutmeg.
     
  3. This is very good. I liked it served at room temperature. I made a tweak: To the spinach, I added the juice and zest of a medium-size lemon, giving it a Mediterranian flare. I had to use white rice because I was out of brown. Since this is so easy to make, and I think fool-proof, I'll make this often. I want to try the rice crust with other fillings like south western, or summer veggies. Thanks!
     
  4. Very easy to do and made a great main course for dinner. Will enjoy the "planed overs" tomorrow. Thanks megano o
     
  5. The brown rice crust is a really great idea, and I was actually surprized that everything came out layered and nice and firm. I followed the recipe almost exactly, but I didn't have any parmesan and I made it in a 8x8 pan. Next time I will probably add some salt and pepper, and maybe some green onion or cilantro with the spinach. BTW, it was super easy! Thanks!
     
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Tweaks

  1. While it turned out better than I had anticipated, I was still luke-warm about the rice-based pie crust and would probably try the recipe again in a flour-based pie crust. The filling was delicious, however! I made a few modifications to the filling: only used 2 eggs instead of 3, added 1/4 cup of swiss, added a little salt and nutmeg.
     

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