LOW FAT QUICHE WITH RICE CRUST
I'm not sure where I got this recipe, but it makes a nice, much lighter than normal, quiche. I like it made with broccoli and mushrooms, and served with fresh tomato slices. I do steam the broccoli a bit before hand if it is frozen.
Provided by Aimee88
Categories Lunch/Snacks
Time 1h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F/180°C.
- Mix the rice and slightly beaten egg white to make the crust. Spread in a large pie pan, or small rectangular pan. Bake for 5 minutes.
- Beat the eggs and remaining 5 egg whites. Add the remaining ingredients and mix.
- Pour onto the crust and bake for 40-50 minutes, until set.
Nutrition Facts : Calories 192.5, Fat 7.6, SaturatedFat 3.7, Cholesterol 87.5, Sodium 170.7, Carbohydrate 11.8, Fiber 0.7, Sugar 0.6, Protein 18.1
RICE-CRUST QUICHE
My favorite room in our house is the kitchen, where I love to carry on the country cooking traditions passed down to me through my grandmother and mother. I also enjoy sewing and crafting with my daughters.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.
Nutrition Facts :
CAJUN QUICHE IN A RICE CRUST
This recipe came from Cooking Light magazine, we aren't usually quiche fans but this was awsum! A tip: I like to put leftover cooked rice in the freezer, this way I always have precooked rice when I need it and I don't waste the leftovers. Also I add 1-2 tablespoons of Cajun seasoning to the egg mixture. Crust browns nicely! Hope you enjoy!
Provided by Blue Skies
Categories One Dish Meal
Time 50m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375.
- Prechop onion, celery, red pepper, sausage (or kielbasa).
- To prepare crust, combine first 5 ingredients in a bowl and mix well. Spread mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle crust evenly with 1/4 cup cheese.
- To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and next 4 ingredients, saute 5 minutes. Spoon into prepared crust.
- In a separate bowl combine egg substitute and next 4 ingredients, stir with a whisk until well blended. Pour egg mixture over veggie and sausage mixture in rice crust. Sprinkle with 1/4 cup cheese.
- Bake at 375 for 30 minutes or until center is set. Let stand 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 329.9, Fat 12.1, SaturatedFat 5.5, Cholesterol 73.9, Sodium 949.8, Carbohydrate 34.6, Fiber 1.4, Sugar 4.4, Protein 19.3
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CAJUN QUICHE IN A RICE CRUST RECIPE | MYRECIPES
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4/5 (12)Calories 291 per servingServings 4
- To prepare crust, combine rice, garlic powder, onion powder, 1/2 teaspoon salt, and 1 egg. Spread mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Sprinkle bottom of crust evenly with 1/4 cup shredded cheddar cheese.
- To prepare filling, heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and the next 4 ingredients (through sausage); sauté 5 minutes. Spoon mixture evenly into prepared rice crust. Combine the egg substitute, fat-free yogurt, salt, hot pepper sauce, and egg whites; stir with a whisk until well blended. Pour egg substitute mixture over sausage mixture. Sprinkle with 1/4 cup shredded cheddar cheese. Bake at 375° for 30 minutes or until the center is set. Let stand 5 minutes before serving.
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