Spinach Brown Rice Quiche

This crustless quiche is more casserole than anything fancy, and that’s exactly what makes it work.

Brown rice, thawed spinach, and shredded Velveeta get mixed with beaten eggs, melted butter, chopped scallions, and a kick of hot pepper sauce, then baked low and slow until set.

No pie crust to fuss with, no blind baking, no fancy technique. Just mix, pour, and bake.

It feeds six easily and slices even better after it cools, making it a solid make-ahead option for brunch or a no-fuss weeknight dinner.

Pro Tips

• Use day-old cooked brown rice. Freshly cooked rice holds too much moisture and makes the casserole waterlogged.
• Thaw and squeeze the spinach dry before mixing. This is non-negotiable for a firm, sliceable result.
• Let it cool completely before cutting. Hot out of the oven, it’s loose and falls apart. Give it time and it sets up beautifully.
• The Velveeta melts into a creamy, even layer throughout. Don’t substitute with sharp cheddar unless you want a completely different texture.