Low Fat Quiche With Rice Crust Recipes

RICE-CRUST QUICHE

Rice-Crust Quiche image

My favorite room in our house is the kitchen, where I love to carry on the country cooking traditions passed down to me through my grandmother and mother. I also enjoy sewing and crafting with my daughters.

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2-1/2 cups warm cooked rice
1/4 cup butter or margarine
1-1/2 cups finely chopped fully cooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
Several drops of hot pepper sauce
3 large eggs
1/2 cup whole milk
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Chopped fresh parsley

Steps:

With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

Nutrition Facts :

LOW FAT SPINACH AND ARTICHOKE QUICHE

Low Fat Spinach and Artichoke Quiche image

This is a low fat version of a quiche that I found online somewhere a while back. In our attempt to be healthier, we've altered most of our recipes. Hope you like it!

Provided by zomojen

Categories Breakfast

Time 55m

Yield 1 quiche, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons fat free sour cream
1 tablespoon salt
2 1/2 cups fat-free half-and-half
8 eggs
1 tablespoon pepper
1 pinch nutmeg
1 prepared pie crust
3/4 cup chopped spinach
3/4 cup artichoke heart
3 cups shredded part-skim mozzarella cheese
1/2 cup reduced fat parmesan cheese

Steps:

For the batter:
In a medium mixing bowl, beat together the sour cream and the salt. Add the half-and-half, eggs, pepper, and nutmeg.
For the crust:
Preheat the oven to 350 degrees F.
Place a pie tin on top of the pie crust and turn the crust upside down. Place this inverted pie crust in the oven to bake for approximately 10 minutes or until edges begin to lightly brown. Remove from oven and allow to cool.
To assemble:
Mix the filling ingredients together. Fill the blind baked pie shell with the filling. Slowly pour some of the batter over the top of the filling, being careful not to have the batter flow over the edges of the crust. Bake for 45 minutes until puffed and browned.

CRUSTLESS SPINACH QUICHE (LOW FAT)

Crustless Spinach Quiche (Low Fat) image

I found this on the internet, I think on a Cabot cheese site, when looking for a way to use up some leftover egg whites. I like it for breakfast or brunch with fruit salad but it could easily be a side dish for dinner.

Provided by LonghornMama

Categories < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons canola oil
1 medium onion, finely chopped
1 (10 ounce) package frozen spinach, thawed and drained
1 1/2 cups light cheddar cheese (6 oz.)
6 large egg whites
1 large egg
1/3 cup fat-free cottage cheese
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/8 teaspoon nutmeg

Steps:

In a nonstick skillet over medium-high heat, heat oil.
Add onion and cook, stirring, for 5 minutes, or until translucent.
Add spinach and stir until moisture has evaporated, about 3 minutes longer.
Sprinkle cheese evenly in 9-inch pie plate coated with cooking spray.
Top with spinach mixture.
In medium bowl, whisk together egg whites, egg, cottage cheese, cayenne, salt and nutmeg.
Pour egg mixture evenly over spinach.
Bake at 375°F for 30 to 40 minutes or until set.
Let stand 5 minutes, then cut into wedges and serve.

Nutrition Facts : Calories 128.2, Fat 5, SaturatedFat 1.9, Cholesterol 38.5, Sodium 382.9, Carbohydrate 5.4, Fiber 1.9, Sugar 1.7, Protein 15.6

LOW FAT QUICHE WITH RICE CRUST

Low Fat Quiche With Rice Crust image

I'm not sure where I got this recipe, but it makes a nice, much lighter than normal, quiche. I like it made with broccoli and mushrooms, and served with fresh tomato slices. I do steam the broccoli a bit before hand if it is frozen.

Provided by Aimee88

Categories Lunch/Snacks

Time 1h10m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups cooked brown rice
1 egg white, slightly beaten
2 eggs
5 egg whites
8 ounces cooked chicken breasts, diced
2 cups vegetables, chopped small (ie, onion, pepper, broccoli)
1 1/2 cups skim milk
100 g goat cheese

Steps:

Preheat the oven to 350°F/180°C.
Mix the rice and slightly beaten egg white to make the crust. Spread in a large pie pan, or small rectangular pan. Bake for 5 minutes.
Beat the eggs and remaining 5 egg whites. Add the remaining ingredients and mix.
Pour onto the crust and bake for 40-50 minutes, until set.

Nutrition Facts : Calories 192.5, Fat 7.6, SaturatedFat 3.7, Cholesterol 87.5, Sodium 170.7, Carbohydrate 11.8, Fiber 0.7, Sugar 0.6, Protein 18.1

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