Spinach Quiche with Brown Rice Crust

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the rice and broth in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 35 to 45 minutes, or until the rice is tender and the liquid is absorbed. Alternatively, combine the rice and broth in a rice cooker and cook according to the manufacturer’s directions.

Step 2

Preheat the oven to 375 ° F (180 ° C). Grease a 9-inch pie dish with 1 teaspoon of the oil.

Step 3

Add the remaining 1 teaspoon olive oil and 1⁄4 teaspoon of the salt to the cooked rice and stir well to combine. Transfer the rice to the pie dish, spreading it in an even layer along the bottom and 1⁄4 inch up to the sides, Bake for 10 minutes.

Step 4

Meanwhile, whisk together the eggs, spinach, cheese, onion, cream, garlic, pepper, and remaining 1⁄2 teaspoon salt in a large mixing bowl until well combined. Pour the egg filling over the crust. Return the pie pan to the oven and bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean. Cool for 10 minutes, then slice and serve. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.