Spinach Wild Rice Quiche Food

CHEESY WILD RICE QUICHE

Steps:

• Preheat oven to 425 degrees. Bake crust for 5 minutes. Remove from oven and set aside.
• Reduce oven to 325 degrees.
• In a small skillet, sauté Canadian bacon and onion in butter until the onion is soft. Spoon into your crust.
• Sprinkle the cheese and wild rice evenly over the onions and Canadian bacon.
• In a small bowl, whisk together the eggs, half and half, and salt. Pour over all the ingredients in the pie crust.
• Bake for 50 minutes. Let stand for 10 minutes before serving.

WILD RICE AND SPINACH QUICHE

Steps:

• 1. Beat one egg; stir in rice, half the cheese, and salt.Press firmly into an even layer on the bottom of a 9 inch pie pan.
• 2. Beat remaining eggs,stir in spinach,milk,salt, pepper,mushrooms and remaining cheese.
• 3. Spoon into pan.Bake at 375 for 30 minutes or until cooked through.

RICE CRUST SPINACH QUICHE

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.

WILD RICE QUICHE

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.

SPINACH QUICHE

Steps:

• Preheat the oven to 375° with a baking sheet on the center rack. Fit the pie crust into a 9-inch pie plate (about 1-inch deep). Fold the edges of the crust under and crimp as desired. Chill in the refrigerator while preparing the filling.
• Melt the butter over medium heat in a medium skillet. Add the onion and bell pepper. Cook, stirring now and then, until softened, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 2 minute. Remove from heat.
• Whisk together the eggs, half-and-half, sour cream, salt, pepper, and nutmeg in a large bowl. Stir in the spinach, cheddar cheese, parmesan cheese, and bell pepper mixture. Pour into the prepared crust.
• Place the quiche on the preheated baking sheet and bake until it has puffed in the center, is just set and the crust is golden, 40 to 50 minutes. Transfer the quiche to a wire rack to cool. Serve warm or room temperature.

SPINACH QUICHE

Steps:

• Preheat the oven to 350 degrees F (on low fan speed, if using convection). During this time, cover the bottom of the piecrust with aluminum foil and uncooked beans. Place the piecrust in the oven and bake (blind bake) for 10 to 12 minutes to allow the crust to cook. The crust should be light brown on the edges when removing from the oven.
• During the cooking of the crust, whisk together the milk, salt, pepper, nutmeg and eggs in a bowl. After mixing the eggs, in a second bowl, blend together the spinach, bacon, cheese and parsley. Add half of the egg mixture to coat the ingredients, again mixing well. Next, add the mixture to the cooked crust then finish with the remaining egg mixture. Bake in the oven until the middle of the quiche is set, about 20 minutes.
• Remove and serve.

RICE QUICHE - SPINACH & MUSHROOM

Steps:

• In a large skillet, over medium heat, sauté onion, mushroom, salt, spices, and garlic in 2 tablespoons of oil until onions are translucent.
• Add the spinach to the skillet, toss and cook about 3 minutes on low heat until spinach is wilted. Remove from heat and let cool.
• Whisk eggs and water (or stock) in a small bowl.
• In a large bowl mix cooled rice with the cooled vegetables, then pour in the eggs and incorporate.
• Lightly oil a 9x13 glass casserole dish, pour mixture into dish and bake at 350 degrees for 40-45 minutes - or until center is set.
• NOTES: The basic recipe for this dish is 6 eggs, 18 ounces of cooked rice, herbs & spices, plus 21 ounces of any raw (or thawed) vegetables. You can mix and match the vegetables and spices to create different flavor profiles.
• Vegetable quantity is for raw produce.

RICE-CRUST QUICHE

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.

WILD RICE QUICHE

Steps:

• Heat Oven to 350.
• Fry Canadian Bacon and onion until onion is cooked through.
• Spread mixture evenly in pie shell.
• Sprinkle with cheese and Wild Rice.
• Whip eggs, cream, salt and hot pepper sauce until well blended.
• Pour over Wild Rice mixture.
• Bake for 50 minutes or until center of Quiche is set.

BROCCOLI RICE QUICHE

Steps:

• Preheat oven to 375 degrees.
• Generously grease a 9" deep dish pie plate.
• Combine the rice, 1/2 the cheese, and 1 egg and press into bottom of pie plate.
• Beat remaining eggs; add salt and pepper to taste, (cooled slightly) broccoli, mushrooms, and milk. Pour over rice mixture in pie dish.
• Bake at 375 degrees for 20-25 minutes, until set and starting to brown.
• Remove pie from oven, sprinkle remaining cheese over all. Return to oven and bake 10 minutes longer. (Until cheese melted, and center of pie is firmly set.).
• Serve with Salsa and sour cream or hollandaise sauce on the side.

RICE-CRUST SPINACH QUICHE

Steps:

• 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 9-in. pie plate. Microwave on high for 4-5 minutes or until firm. Combine the spinach, milk, mushrooms, onion, garlic powder, pepper and remaining cheese and egg substitute; pour into crust. Microwave on 50% power for 20 minutes, rotating a quarter turn every 5 minutes, or until a knife inserted in the center comes out clean.