Rice Crust Quiche.mov
The rice crust gives this nutritious quiche a different spin. You get calcium from the milk and cheese, carbohydrates and fiber from the brown rice, vitamins from the vegetables, and protein from the meat.
Easy Crustless Spinach Quiche
This Crustless Spinach Quiche is easy to make and full of delicious flavor! You'll love the combination of spinach, sweet onion, mushrooms, and cheddar and feta cheeses.
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✅Ingredients
• 1 tablespoon extra virgin olive oil
• 1 small sweet onion, diced
• 4 ounces mushrooms, sliced
• 2 cloves minced garlic
• 10 ounces chopped frozen spinach, thawed and drained
• 6 ounces crumbled feta cheese
• 8 ounces shredded cheddar cheese
• 5 large eggs
• ½ cup milk
• ¼ teaspoon salt
• ¼ teaspoon black pepper
✅Instructions
1️⃣ Preheat oven to 350 degrees Fahrenheit and lightly grease a 9 inch deep dish pie plate.
2️⃣ Heat olive oil in a large skillet over medium high heat. Add in onion and mushroom and saute until softened, about 5 to 7 minutes. Add in garlic and cook 1 minute more. Stir in spinach, feta, and cheddar cheese. Spoon mixture into the prepared pie plate.
3️⃣ In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the spinach mixture in the prepared pie plate.
4️⃣ Bake in the preheated oven for 40 to 45 minutes, until eggs are set. Let cool 10 minutes before slicing and serving.
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Super Healthy Brown Rice Quiche Cups 3 Ways
Super Healthy Brown Rice Quiche Cups - 3 ways ????????
Ham, Cheese & Mushroom:
Ingredients:
1 cup Spekko Saman Brown Rice
2 cups Water
Pinch of salt
½ cup ham, diced
¾ cup cheese, grated
¾ cup sliced & sautéed mushrooms
6 eggs, lightly beaten
½ cup milk
Salt & pepper
Sour cream
Chopped chives (optional)
Yield: 12 rice cups
Recipe:
1. Preheat oven to 170°C.
2. Grease a standard size muffin tray.
3. In a medium pot, add the Spekko Saman Brown Rice to 2 cups of salted water. Bring to the boil, cover & reduce the heat to a simmer. Allow to simmer for 20 – 25 minutes. Turn off the heat and allow the rice to sit covered for a further 10 – 15 minutes until you can fluff the rice with a fork. Allow to cool.
In a large bowl, combine the cooked brown rice with the ham, cheese & mushroom slices.
4. Divide this mixture equally in the muffin holes, filling to the top.
Combine the eggs, milk, salt & pepper & whisk well.
5. Pour over the rice mixture until muffin holes are filled.
6. Bake for 20-25 minutes.
7. Serve warm with a dollop of sour cream & chopped chives.
Tomato, Feta & Spinach:
Ingredients:
1 cup Spekko Saman Brown Rice
2 cups Water
Pinch of salt
½ cup cherry tomatoes, quartered
½ cup feta, crumbled
1 cup fresh spinach, chopped
6 eggs, lightly beaten
½ cup milk
Salt & pepper
Sour cream
Chopped chives (optional)
Yield: 12 rice cups
Recipe:
1. Preheat oven to 170°C.
2. Grease a standard size muffin tray.
3. In a medium pot, add the Spekko Saman Brown Rice to 2 cups of salted water. Bring to the boil, cover & reduce the heat to a simmer. Allow to simmer for 20 – 25 minutes. Turn off the heat and allow the rice to sit covered for a further 10 – 15 minutes until you can fluff the rice with a fork. Allow to cool.
4. In a large bowl, combine the cooked brown rice with the cherry tomatoes, feta & spinach.
5. Divide this mixture equally in the muffin holes, filling to the top.
6. Combine the eggs, milk, salt & pepper & whisk well.
7. Pour over the rice mixture until muffin holes are filled.
8. Bake for 20-25 minutes.
9. Serve warm with sour cream & chopped chives.
Tuna, Sweet Corn & Spring Onion:
Ingredients:
1 cup Spekko Saman Brown Rice
2 cups Water
Pinch of salt
1 can shredded tuna, drained
½ can sweetcorn, drained
¼ cup spring onion, sliced
6 eggs, lightly beaten
½ cup milk
Salt & pepper
Sour cream
Chopped chives (optional)
Yield: 12 rice cups
Recipe:
1. Preheat oven to 170°C.
2. Grease a standard size muffin tray.
3. In a medium pot, add the Spekko Saman Brown Rice to 2 cups of salted water. Bring to the boil, cover & reduce the heat to a simmer. Allow to simmer for 20 – 25 minutes. Turn off the heat and allow the rice to sit covered for a further 10 – 15 minutes until you can fluff the rice with a fork. Allow to cool.
4. In a large bowl, combine the cooked brown rice with the tuna, sweet corn & spring onion.
5. Divide this mixture equally in the muffin holes, filling to the to.
6. Combine the eggs, milk, salt & pepper & whisk well.
7. Pour over the rice mixture until the muffin holes are filled.
8. Bake for 20-25 minutes.
9. Serve warm with sour cream & chopped chives.
Cooking Quiche in a Van?...YOU BETCHA!
Today I make Quiche in my van, in the Mini Rice Cooker. It was a delicious way to start my morning and I think it is a great way to get a good breakfast while living in a van. Please LIKE, SHARE and SUBSCRIBE!