Spinach quiche with brown rice crust

  • Skill Medium
  • Prep time 15 mins
  • Cook time 60 mins
  • Servings 8

Spinach quiche with brown rice crust 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

Method

  1. Preheat oven to 180°C.
  2. 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.
  3. 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.
  4. 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.
  5. Whisk together eggs and soy milk before pouring evenly over the tofu and vegetables.
  6. 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.

Tips

  • Short grain white rice can easily be substituted in place of brown rice.
  • Any vegetables can be used.
  • Instead of soy milk, any nut milk or reduced fat dairy milk can be used.
  • This quiche can be made well ahead and served cold.
  • Add feta cheese or substitute in place of tofu.
  • Per Serve
  • Energy (kJ)
    989
  • (Cal)
    237
  • Protein (g)
    11
  • Fat (g)
    7
  • Saturated Fat (g)
    1.3
  • Carbohydrate (g)
    32
  • Sugars (g)
    3
  • Dietary Fibre (g)
    2.5
  • Sodium (mg)
    175
  • Potassium (mg)
    365
  • Calcium (mg)
    128
  • Iron (mg)
    3.6