Microwave Veggie Quiche With Brown Rice Crust Recipes

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RICE-CRUST SPINACH QUICHE



Rice-Crust Spinach Quiche image

Everyone'll want to try this microwave quiche. "The rice crust is an interesting and tasty alternative to pastry," notes Laurie Zenner of Norwood, Ontario.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 cups cooked brown rice
1 cup shredded reduced-fat Swiss cheese, divided
3/4 cup egg substitute, divided
1/4 teaspoon curry powder
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup fat-free evaporated milk
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon pepper

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

GUEST CONTRIBUTOR



Guest Contributor image

This recipe for Broccoli and Cheddar Quiche with Brown Rice Crust is from Addie Gundry's The Lighten Up Cookbook. "This brown rice crust is a healthier departure from the typical buttery flaky pastry. The crust recipe could even be repurposed when making pumpkin pie or savory tarts for a fun new twist." Copyright © 2018 by Addie Gundry in The Lighten Up Cookbook and reprinted by permission of St. Martin's Griffin. Find other recipes from this cookbook here.

Provided by By Guest Contributor | June 6, 2018 8:43 pm

Time 1h10m

Yield 6

Number Of Ingredients 10

2 cups cooked brown rice, cooled (you'll need about 2⁄3 cup uncooked brown rice to yield 2 cups cooked).
1¼ cups cheddar cheese, finely grated
¼ cup Parmesan cheese, finely grated
5 large eggs
½ teaspoon herbes de Provence
1 pinch nutmeg
To taste salt and pepper
2 cups broccoli florets, blanched
6 ounces cremini mushrooms, chopped
4 scallions, sliced

Steps:

  • 1 Preheat the oven to 450°F. 2 Combine the rice, ¼ cup of the cheddar cheese, the Parmesan cheese, and 1 egg. 3 Press the mixture into the bottom and up the sides of a 9-inch pie pan to ¼-inch thickness. 4 Bake for 7 minutes until the crust begins to brown. 5 In a large bowl, beat the remaining 4 eggs with the herbes de Provence, nutmeg, salt, and pepper. 6 After the crust has baked, lower the oven temperature to 375°F. 7 Layer the broccoli, mushrooms, remaining 1 cup cheddar cheese, and scallions onto the crust. 8 Pour the egg mixture over the vegetables and cheese. Bake for 35 to 40 minutes until set and the top is golden.

MICROWAVE VEGGIE QUICHE WITH BROWN RICE CRUST



Microwave Veggie Quiche With Brown Rice Crust image

I love this healthy alternative to the traditional quiche. The brown rice crust is surprisingly good. You can substitute whatever fresh veggies you have on hand. I love to add a little cheese.

Provided by tbean1

Categories     Lunch/Snacks

Time 35m

Yield 1 9" quiche, 4-6 serving(s)

Number Of Ingredients 13

2 cups cooked brown rice
1 egg white
1 tablespoon fresh parsley, chopped
1/4 teaspoon garlic powder
1/4 teaspoon season salt
1 cup thin sliced red onion
1 cup asparagus spear
1/2 cup carrot
1 teaspoon margarine
2 teaspoons flour
1/3 cup milk
10 ounces egg substitute
1/4 teaspoon dry mixed Italian herbs

Steps:

  • Combine crust ingredients. Mix well. Press over sides and bottom of a 9" pie pan. Microwave on high till crust is set, about 2 minutes.
  • In a 2-quart casserole dish, combine veggies and margarine. Microwave on high for 4-5 minutes or till veggies are tender-crisp.
  • In a small bowl mix all other ingredients. Add this to the veggie mixture. Return to microwave and heat on medium for 4-6 minutes. Stir often, remove when mix starts to set around the edges of the bowl.
  • Pour mix into crust. Microwave on medium heat until set in the center, about 10-12 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 232.9, Fat 5.1, SaturatedFat 1.3, Cholesterol 3.6, Sodium 179.7, Carbohydrate 32.8, Fiber 3.7, Sugar 3.5, Protein 14.2

RICE CRUST SPINACH QUICHE



Rice Crust Spinach Quiche image

Cooked quiche can be refrigerated for up to 3 days. For a lunch bag, cover with plastic wrap and reheat just to warm in the microwave

Provided by Northern_Reflectionz

Categories     Savory Pies

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups cooked brown rice
1 cup shredded swiss cheese
5 eggs
1/2 teaspoon curry powder
3/4 cup evaporated milk
1 (300 g) package frozen chopped spinach (thawed and drained)
1/2 cup fresh mushrooms, sliced
2 tablespoons chopped green onions
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper

Steps:

  • Combine rice, 1/2 cup (125 mL) Swiss cheese, 1 egg and curry powder.
  • Press on the bottom and up the sides of a 9-inch (23 cm) oven-proof pie plate.
  • Bake in a 350º F (180º C) oven for 5 minutes.
  • Meanwhile, beat together remaining 4 eggs and milk.
  • Combine with spinach, mushrooms, green onions, garlic powder, pepper and remaining 1/2 cup (125 mL) cheese.
  • Pour into pre-baked crust.
  • Bake for 30 minutes or until a knife inserted near the centre comes out clean.
  • Let stand for 5 minutes before serving.

Nutrition Facts : Calories 184.1, Fat 9.3, SaturatedFat 4.6, Cholesterol 151.5, Sodium 123.4, Carbohydrate 14.1, Fiber 2, Sugar 0.9, Protein 11.7

BROCCOLI AND CHEDDAR QUICHE WITH RICE CRUST



Broccoli and Cheddar Quiche with Rice Crust image

A classic quiche is not exactly a weeknight-friendly meal, so we use a shortcut to create a cheesy crust using cooked rice as a base. Filled with cheddar and broccoli, this dish makes healthy leftovers for breakfast, lunch or dinner.

Provided by CookSmarts

Time 50m

Yield 4

Number Of Ingredients 18

6 oz Broccoli florets, chopped
1 clove Garlic, chopped
3 oz Cheese, sharp cheddar, grated
6 Eggs
1/4 cup + 1/4 cup Sour cream
1/2 tsp Salt
1/2 tsp Black pepper
1 Eggs
~2 cups Leftover rice (from Wed)
1 oz Cheese, sharp cheddar, grated
1/4 tsp Salt
1/4 tsp Black pepper
1/4 cup Pecan halves, chopped
1 Tbsp Vinegar, balsamic
1 1/2 tsp Mustard, Dijon
3 Tbsp Oil, cooking
4 oz Mixed greens
1/4 cup Cranberries, dried

Steps:

  • Heat oven to 400 F / 204 C degrees.
  • Spray a pie dish with cooking spray (if making more or less than 4 servings, these will bake more evenly as mini quiches in a muffin pan; make 2 mini quiches per person). Whisk eggs (just the portion for the crust) and combine with rice, cheese (just the portion for the crust), salt and pepper. Gently press into bottom and sides of the pie dish. Bake until rice begins to turn golden brown, ~8 minutes (if making mini quiches, skip this initial baking step).
  • In a mixing bowl, combine eggs, first portion of sour cream (reserve half for serving), salt and pepper. Beat with a whisk until smooth.
  • Top crust with cheese and then broccoli. Pour egg mixture over top.
  • Bake until eggs are cooked through, ~25 minutes for a full-size quiche and ~12 minutes for mini quiches.
  • While quiche is baking, make vinaigrette by whisking together vinegar, mustard and oil. Season to taste with salt and pepper. Toss vinaigrette with greens, pecans and cranberries.
  • Slice and serve quiche with sour cream on top. Enjoy with salad on the side.

Nutrition Facts : Calories 573, Carbohydrate 38g, Cholesterol 367mg, Fat 37g, Fiber 4g, Protein 24g, SaturatedFat 13g, Sodium 814mg, Sugar 8g, TransFat 0g

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