Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
654
Calories
22g
Protein
34g
Fat
66g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 3 cups cooked brown rice
- 1 cup (4 ounces) shredded Swiss cheese, divided
- vegetable cooking spray
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 1 cup chopped tomato, divided
- 1/2 cup chopped onion
- 1 cup light cream
- 3 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- =
Directions
1
Combine rice and 1/2 cup cheese in large bowl. Press into bottom and sides of 10-inch quiche dish coated with cooking spray. Bake at 400 degrees 5 minutes.
2
Combine spinach, remaining 1/2 cup cheese, 1/2 cup tomato, onion, cream, eggs, salt, pepper and nutmeg in large bowl. Pour mixture into rice crust. Top with remaining 1/2 cup tomato. Bake at 375 degrees 25 minutes or until knife inserted near center comes out clean.
Recipe sourced from
fandom