Wild Rice And Spinach Quiche Food

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 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.

HAM AND SPINACH QUICHE

Steps:

• Pulse together the flour, sugar and 1/2 teaspoon salt in a food processor. Add about a 1/3 of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly dust a work surface with flour, roll the dough out into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Adjust the oven temperature to 350 degrees F.
• Sprinkle the onion evenly into the crust. Combine the cheese, ham and spinach in a small bowl and sprinkle it in an even layer over the onion.
• Whisk together the half and half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

MINI SPINACH AND MUSHROOM QUICHE

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.
• Mist a large nonstick skillet with more nonstick cooking spray and put over medium heat. Add the turkey bacon and cook turning frequently until crisp, about 8 minutes. Transfer to a cutting board and coarsely chop.
• In the same skillet, heat the oil. Add the mushrooms, shallot, and season to taste with salt and pepper. Cook until shallots are soft and the mushrooms are dry and lightly browned, about 10 minutes. Remove from the heat and stir in the baby spinach and nutmeg until the spinach is just wilted, but still bright green, 2 minutes. Set aside to cool slightly.
• Meanwhile, whisk the eggs, egg whites, milk, and salt and pepper until well combined. Stir in the cheese. Divide the egg mixture evenly between the muffin tins, filling them about halfway. Top evenly with the mushroom and spinach mixture and then the chopped bacon.
• Bake until the quiches are well risen, golden brown and set, 20 to 25 minutes. Cool in the pan 5 minutes and then transfer to a wire rack. Serve warm or at room temperature with greens.

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.

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.

WILD RICE AND SPINACH GRATIN

Steps:

• preheat oven to 425.
• cook rice according to pkge directions, using beef broth as part of the liquid melt butter in skillet, add mushrooms, saute until browned.
• add spinach, cook until wilted, add cream cheese until melted.
• add rice mixture, stir.
• transfer mixture to 8 small baking dishes, top with swiss cheese.
• bake 40 minutes until browned.

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.