Spinach quiche with brown rice crust
Prep
15 min
Cook
1h
Serves
8
Skill
Vegetarian
Prep
15 min
Cook
1h
Serves
8
Skill
LunchboxEntertainingFancyDairy and Lactose FreeRice MilkSo Good Almond and Coconut MilksTofuDinnerPicnics and SnacksSoy MilkMarmiteSummerMainsGood Source of ProteinLow in SugarLow in Sodium
This quiche looks great, tastes delicious, and can be served hot or cold so is perfect for picnics.
Ingredients
Crust
- 1 ½ cups medium grain brown rice
- 4 cups (1L) water
- 2 tsp Marmite™
- 1 tbs chopped herbs eg parsley, basil, oregano, chives, marjoram
- 2 eggs, beaten
- 2 tsp cornflour
Filling
- 150g fresh or frozen spinach, stalks removed
- 2 spring onions, finely chopped
- 200g firm tofu, cut into 1 cm cubes
- ¼ cup fresh chopped herbs
- 1 red capsicum, deseeded, finely sliced
- 4 eggs
- 1 ½ cups (250mls) So Good™ Soy Milk
Nutrition per serving
989 kJ
energy kj
11 g
protein
1.3 g
saturated fat
2.5 g
dietary fibre
32 g
carbohydrate
3 g
sugars
175 mg
sodium
Method
- Preheat oven to 180°C.
- Wash the grains of rice in a sieve. Heat the water in a large saucepan until boiling. Add the washed rice and reduce the heat to a simmer. Cook rice for 20 minutes until tender and most of the liquid is absorbed. Turn off the heat, place a lid on the pot and allow to steam for 10 minutes. Allow to cool slightly before adding the Marmite™, fresh herbs, eggs and cornflour. Mix well.
- Grease a 23cm spring form tin with spray oil. Press rice mixture into tin, covering both the base and sides. Push a piece of tin foil into the crust and bake blind in the oven for 10 minutes. Rest for 20 minutes and prepare filling.
- Blanch spinach in boiling water for 1 minute. Drain well and squeeze out extra water. Roughly chop. Mix with spring onions, tofu, herbs and slices of red capsicum in a bowl. Season to taste before spooning mixture into the pre-prepared crust.
- Whisk together eggs and soy milk before pouring evenly over the tofu and vegetables.
- Place the baking tin on a baking tray in the middle of the oven. Bake for 45 minutes until egg is set. Allow to rest for 5 minutes before serving.
Crust
- 1 ½ cups medium grain brown rice
- 4 cups (1L) water
- 2 tsp Marmite™
- 1 tbs chopped herbs eg parsley, basil, oregano, chives, marjoram
- 2 eggs, beaten
- 2 tsp cornflour
Filling
- 150g fresh or frozen spinach, stalks removed
- 2 spring onions, finely chopped
- 200g firm tofu, cut into 1 cm cubes
- ¼ cup fresh chopped herbs
- 1 red capsicum, deseeded, finely sliced
- 4 eggs
- 1 ½ cups (250mls) So Good™ Soy Milk
Nutrition per serving
989 kJ
energy kj
11 g
protein
1.3 g
saturated fat
2.5 g
dietary fibre
32 g
carbohydrate
3 g
sugars
175 mg
sodium
- Preheat oven to 180°C.
- Wash the grains of rice in a sieve. Heat the water in a large saucepan until boiling. Add the washed rice and reduce the heat to a simmer. Cook rice for 20 minutes until tender and most of the liquid is absorbed. Turn off the heat, place a lid on the pot and allow to steam for 10 minutes. Allow to cool slightly before adding the Marmite™, fresh herbs, eggs and cornflour. Mix well.
- Grease a 23cm spring form tin with spray oil. Press rice mixture into tin, covering both the base and sides. Push a piece of tin foil into the crust and bake blind in the oven for 10 minutes. Rest for 20 minutes and prepare filling.
- Blanch spinach in boiling water for 1 minute. Drain well and squeeze out extra water. Roughly chop. Mix with spring onions, tofu, herbs and slices of red capsicum in a bowl. Season to taste before spooning mixture into the pre-prepared crust.
- Whisk together eggs and soy milk before pouring evenly over the tofu and vegetables.
- Place the baking tin on a baking tray in the middle of the oven. Bake for 45 minutes until egg is set. Allow to rest for 5 minutes before serving.