Tuesday, March 08, 2016

Rec: Microwave Rice-Crust Spinach Quiche

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

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 6 in. pie plate. Microwave on HIGH for
2 to 3 minutes or until firm. Combine the spinach, milk,
mushrooms, onion, garlic powder, pepper and remaining
cheese and egg substitute; pour into crust. Microwave
on MEDIUM power for 10 minutes, rotating a quarter
turn every 5 minutes, or until a knife inserted near the
center comes out clean.

Serves 2 to 4
Refrigerate remainder
Can be reheated in microwave

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