Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cups cooked rice, cooled
- 8 eggs, well beaten
- 1/2 cup grated Parmesan cheese, divided
- 1 cup milk
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground red pepper
- 1 10-ounce package frozen chopped spinach, thawed and pressed
- 1 cup (4 ounces) shredded mozzarella cheese
- 1 medium fresh tomato, diced
- =
Directions
Stir rice, 1/2 cup beaten eggs, and 1/4 cup Parmesan cheese in large bowl until well blended. Press rice mixture into bottom of lightly greased 13x9x2-inch baking dish.
Beat remaining eggs, milk, salt, nutmeg and pepper until well blended. Stir in spinach and mozzarella cheese. Pour over rice, spreading spinach evenly. Sprinkle with tomato and remaining 1/4 cup Parmesan cheese. Bake in preheated 350 degree oven until knife inserted near center comes out clean, about 40 to 50 minutes. Let stand 5 minutes before serving. To serve, cut quiche into 8 squares; cut each square diagonally into 2 triangles.