Spinach Brown Rice Quiche
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
brown rice
cooked |
|
| ⅓ | cup |
butter
melted |
|
| 1 | package |
spinach
thawed |
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 3 | large |
eggs
well beaten |
|
| 2 | cups |
velveeta cheese
shredded |
* |
| ¼ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
brown rice
cooked |
|
| 79 | ml |
butter
melted |
|
| 1 | package |
spinach
thawed |
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 3 | large |
eggs
well beaten |
|
| 473 | ml |
velveeta cheese
shredded |
* |
| 1.3 | ml |
red hot pepper sauce
|
|
Directions
Pour over rice.
Mix all ingredients and pour into a large lightly greased casse role dish.
Bake at 325 degrees for 45 minutes. Let cool before cutting.
