SPINACH, FETA AND TOMATO QUICHE WITH WILD & BROWN RICE CRUST
Bursting with Flavor and Color - this Naturally Gluten-Free Quiche makes the perfect hassle-free brunch, lunch or healthy dinner. With an interesting rice crust - gluten free.
Provided by Karen Sheer a zest for life
Categories brunch Main Course
Time 1h15m
Number Of Ingredients 14
Steps:
- Warm the brown rice, add 1 egg white (save the yolk for the filling) and 1 cup warm rice to a small food processor. Pulse to combine. Continue to run until the mixture is creamy and the rice is pureed, but a little chunky.Preheat oven to 350 degrees. Add this mixture to a medium sized bowl; add the remaining 1 cup brown rice, wild rice, parmesan cheese and a pinch of salt.
- Brush deep-dish pie pan well with neutral oil. I have used a 10″ tart pan with 2″ high sides. Add the rice mixture.Press down using a piece of plastic wrap - this will allow you to press in an even layer.Build an edge to 1″. Place on a rimmed baking pan. Bake for 15 minutes until firm and lightly colored. Set aside to cool slightly. Raise heat of oven to 375 degrees.
- Slice the spinach into 1/2″ ribbons.To a large saute pan, add 1 T. olive oil and sliced garlic. Cook over low heat stirring for 2 minutes until the garlic had just started to color. Add the spinach, and a pinch of salt & pepper, stir to coat. Cook, stirring until limped and cooked through - just 2 minutes. Set aside to cool slightly.
- In a medium sized bowl, whisk the 4 eggs and the remaining egg yolk. Add the milk, and whisk well. Add dill, mix to combine.
- Add 3/4 cup of Feta cheese to the bottom of the slightly cooled crust. Add the Spinach-Garlic mixture evenly. Pour in the Egg and Milk Custard. Sprinkle with remaining 1/4 cup Feta. Add Red Onion Rings all over top. Add cut Tomatoes all over top. Place the quiche on a rimmed baking pan.
- Bake in a 375 degree oven until puffed and firm in the center, about 45 minutes.Add a little extra chopped dill on top if desired. The quiche reheats well, and can be frozen and reheated.
Nutrition Facts : Calories 228 kcal, Carbohydrate 20 g, Protein 12 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 140 mg, Sodium 352 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SPINACH, TOMATO AND FETA QUICHE
This is an impressive looking quiche that's easy to personalise to your own tastes. You may like to try red peppers instead of the tomato, add a few mushrooms, maybe some asparagus...you get the idea! I served this with a nice salad, a vegetable side dish and a cheese plate for a nice summer meal.
Provided by Sackville
Categories Cheese
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Two hours before you want to make the quiche, take the dough out of the freezer to defrost.
- When you're ready to start, lay the dough into either a 10 inch quiche or springform baking pan, making sure you have enough dough to form a crust around the edge.
- The crust should come 1 to 1 1/2 inches up the side of the pan.
- Crumble the feta cheese onto the bottom of the crust.
- Pour the olive oil into a saucepan and, when it is heated, throw in the spinach and cook until wilted.
- Spread the spinach over the feta cheese.
- Beat the eggs, garlic and creme fraiche together.
- Pour over top of the feta cheese and spinach.
- Place cherry tomatoes on top of the quiche.
- Sprinkle chives and ground pepper on top.
- Bake at 350 F or 180 C for 45 minutes.
Nutrition Facts : Calories 282.6, Fat 25.7, SaturatedFat 13.1, Cholesterol 251.7, Sodium 239, Carbohydrate 4.1, Fiber 0.7, Sugar 1.5, Protein 9.7
RICE-CRUST SPINACH QUICHE
Steps:
- Combine rice, 1/2 cup cheese, 1/4 cup egg substitute and curry powder. Press onto the bottom and up the sides of microwave-safe 9-in. pie plate. Microwave on high for 4-5 minutes or until firm. Combine the spinach, milk, mushrooms, onion, garlic powder, pepper and remaining cheese and egg substitute; pour into crust. Microwave on 50% power for 20 minutes, rotating a quarter turn every 5 minutes, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 116 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
SPINACH TOMATO AND FETA QUICHE
Spinach adds color and texture to this anytime meal. This quiche also makes a great appetizer - just slice in small wedges and top with tomato.
Provided by Chef mariajane
Categories Savory Pies
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F
- Place pie shell on parchment paper-lined baking sheet.
- Heat 1/2 teaspoons oil in a small skillet on medium-high heat. Add shallot and cook until translucent. Cool and distribute evenly over pie shell.
- In a bowl, whisk together eggs, milk and half the salt and pepper until combined. Stir in the cheddar cheese, spinach, and basil, and pour into the pie shell.
- Bake for 10 minutes. Meanwhile, in a small bowl, toss tomatoes with remaining oil, salt and pepper.
- Remove quiche from oven and reduce heat to 375°F Place tomatoes on baking tray with quiche and return to oven. Bake for 30 minutes until quiche is golden brown and firm to the touch.
- Let rest 5 minutes before cutting into 8 slices and top each with a few roasted tomatoes and crumbled feta.
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