Quiche Recipes > Quiche Pans > Quiche - Cookbooks
| | Florentine Rice Quiche
1 egg
2 cups of cooked rice
2/3 cup of finely grated Swiss cheese
one 10 ounce package of chopped spinach
2 tablespoons of butter or margarine
3 eggs
1/2 teaspoon of salt
1 cup (1/2 pint) of cottage cheese
1/4 cup of Parmesan cheese
6 tablespoons of heavy cream or evaporated milk
3 drops of hot pepper sauce
1/4 teaspoon of nutmeg
Preheat oven to 350ºF. Grease a 9 inch pie pan.
In a medium bowl beat 1 egg. Add rice and Swiss cheese, stir well. Spread rice mixture evenly in prepared pie pan making a crust. Refrigerate until ready to fill and bake.
Cook spinach as directed on package. Pour into strainer and press out all liquid. Add butter to drained spinach, set aside. In a medium bowl beat the remaining 3 eggs, stir in salt, cottage cheese, Parmesan cheese, heavy cream, hot pepper sauce and nutmeg. When well blended, stir in spinach.
Pour filling into prepared rice crust. Bake for 30 - 35 minutes or until firm.
To serve, cut into wedges. Makes one 9 inch quiche, 6 - 8 servings
To make ahead: Prepare crust early in the day and refrigerate until needed. Assemble pie just before baking. We suggest this make ahead method to prevent a soggy crust. |
|
| |
|
Basic-Recipes.com
|