Spinach Tomato Quiche

July 16 00:00 2002 Print This Article
Spinach Tomato Quiche

Yield: 8 servings


  • 3 cups cooked brown rice
  • 1 cup (4 ounces) shredded Swiss cheese divided
  • Vegetable cooking spray
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 cup chopped tomato, divided
  • 1/2 cup chopped onion
  • 1 cup light cream
  • 3 eggs beaten
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/4 teaspoon ground nutmeg


  1. Combine rice and 1/2 cup cheese in large bowl. Press into bottom and sides of 10-inch quiche dish coated with cooking spray. Bake at 400 degrees for 5 minutes. Combine spinach, remaining 1/2 cup cheese, 1/2 cup tomato, onion, cream, eggs, salt, pepper, and nutmeg in large bowl. Pour mixture into rice crust. Top with remaining 1/2 cup tomato. Bake at 375 degrees 25 minutes or until knife inserted near center comes out clean.

    Nutritional Information Per Serving:
    279 calories,
    11 g protein,
    16 g fat,
    24 g carbohydrate,
    2 g dietary fiber,
    138 mg cholesterol,
    400 mg sodium

Source: USA Rice

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