LOW FAT QUICHE WITH RICE CRUST
I'm not sure where I got this recipe, but it makes a nice, much lighter than normal, quiche. I like it made with broccoli and mushrooms, and served with fresh tomato slices. I do steam the broccoli a bit before hand if it is frozen.
Provided by Aimee88
Categories Lunch/Snacks
Time 1h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F/180°C.
- Mix the rice and slightly beaten egg white to make the crust. Spread in a large pie pan, or small rectangular pan. Bake for 5 minutes.
- Beat the eggs and remaining 5 egg whites. Add the remaining ingredients and mix.
- Pour onto the crust and bake for 40-50 minutes, until set.
Nutrition Facts : Calories 192.5, Fat 7.6, SaturatedFat 3.7, Cholesterol 87.5, Sodium 170.7, Carbohydrate 11.8, Fiber 0.7, Sugar 0.6, Protein 18.1
HEALTHIER RICE QUICHE CRUST
Make and share this Healthier Rice Quiche Crust recipe from Food.com.
Provided by ChefWhiz
Categories Savory Pies
Time 5m
Yield 9 inch, 6 serving(s)
Number Of Ingredients 3
Steps:
- Place the rice, cheese, and egg substitute in a medium-sized bowl; and stir to mix well.
- Coat a 9-inch deep pie pan with nonstick cooking spray and place the mixture in the pan.
- Using the back of a large spoon, pat the mixture over the bottom and sides of the pan, forming an even crust.
- Set aside and, after preparing the crust filling, pour the filling into the crust and sprinkle with any toppings that may be called for.
- Bake at the temperature and time called for.
Nutrition Facts : Calories 180.6, Fat 1.9, SaturatedFat 0.6, Cholesterol 1.5, Sodium 33.4, Carbohydrate 35.8, Fiber 1.6, Sugar 0.4, Protein 4.6
WILD RICE QUICHE
Wild rice is very abundant in our state, so that's why I think this dish is appropriate for a regional recipe contest. This is an excellent brunch item that I usually serve with fresh muffins and fruit. When you add a steaming cup of Norwegian egg coffee, you have a super Minnesota meal.
Provided by Taste of Home
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Bake crust at 425° for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°. , In a skillet, saute Canadian bacon or ham and onion in butter until onion is tender. Spoon into the crust. Sprinkle with cheese and wild rice. , In a small bowl, beat eggs, cream and salt. Pour over all. Bake at 325° for 35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Garnish with parsley if desired.
Nutrition Facts : Calories 307 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 459mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
QUICHE CRUST
A great crust for quiches. Use it with the Artichoke, Leek and Ham Quiche Filling #200905 or your own favorite filling. From Jan Roberts-Dominguez's "The Onion Cookbook". I've included both her by-hand and food processor directions. Preparation time includes chilling time.
Provided by Acerast
Categories Breads
Time 45m
Yield 1 10 - inch crust
Number Of Ingredients 6
Steps:
- Preparing the dough.
- By Hand:.
- In a large bowl, mix the flour with the salt.
- Using a pastry blender or 2 knives, cut the butter and vegetable shortening into the flour until it resembles coarse meal.
- In a small bowl, whisk together the egg and ice water.
- Stirring with a fork, add only enough of this to the flour/butter mixture for the dough to start holding together.
- Food Processor method:.
- Place the flour and salt into the work bowl of a food processor and pulse briefly.
- In a small bowl, whisk together the egg and ice water.
- As you pulse the machine, add only enough of the egg/ice water mixture through the feed tube for the flour/butter mixture to start holding together.
- Forming the crust:.
- Collect the pastry and form it into a ball on a lightly floured surface.
- Gently press the ball into a flat circle about 1 inch thick.
- Cover it with plastic wrap and chill for at least 20 minutes before rolling it out.
- It can be refrigerated overnight at this point or frozen for later use.
- When ready to use, sprinkle the work surface with more flour and roll the pastry into a 16-inch circle, 1/8 - 1/4 inch thick.
- Lightly butter a 10 inch quiche or pie pan.
- Gently press the dough into the pan.
- Tuck the excess dough under to form a thick edge.
- Crimp the edges decoratively with your fingers or a fork.
- Refrigerate the crust until you are ready to use it in your favorite quiche recipe.
- Not necessary to pre-bake before using however, if using with the Artichoke, Leek and Ham Quiche Filling #200905, partially bake at 350F for 10 minutes before adding the filling and baking.
Nutrition Facts : Calories 1706.3, Fat 114.3, SaturatedFat 56.7, Cholesterol 394.7, Sodium 1146.8, Carbohydrate 143.5, Fiber 5.1, Sugar 0.9, Protein 26.4
RICE CRUST SPINACH QUICHE
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
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
RICE-CRUST QUICHE
My favorite room in our house is the kitchen, where I love to carry on the country cooking traditions passed down to me through my grandmother and mother. I also enjoy sewing and crafting with my daughters.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.
Nutrition Facts :
MICROWAVE VEGGIE QUICHE WITH BROWN RICE CRUST
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
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
EZ RICE CRUST QUICHE
Want to mix things up a little with your next ham-and-cheese quiche? Try making it with an easy instant rice crust.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Mix rice and 1 lightly beaten egg; press onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray to form crust.
- Whisk remaining eggs and cream cheese until blended. Add milk; mix well. Stir in cheese and ham; pour into crust.
- Bake 40 min. or until center is set and top is lightly browned. Let stand 5 min. before serving.
Nutrition Facts : Calories 240, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 165 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g
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