Low-Fat Spinach and Gruyere Quiche with Brown Rice Crust

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Adapted from Weight Watchers and Closet Cooking.

Here we are, about to leave for Hawaii and the last thing I want to do is bring home fresh produce with the possibility of not being able to eat it all before we leave. Also, I've been on a mission to eat up the goodies in my freezer and this is a good way to it.

For the crust:
2 cups cooked brown rice (I cook a whole bunch at a time and then freeze left overs)
1 egg
1/4 C finely grated cheese

For the quiche-y goodness:
4 whole eggs
12 oz fat free evaporated milk
1/2 C fat free cottage cheese
1/2 C (or so) finely grated gruyere cheese
10 oz chopped frozen spinach, defrosted and squeezed dry (or 8 C fresh spinach, cooked, squeezed dry and chopped)
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 425. Combine ingredients for crust and press into a pie pan. Place in oven and bake for 5 minutes. Whisk together remaining ingredients except spinach. Scatter spinach in bottom of crust and pour over egg mixture. Bake in the oven for 20 minutes then turn down the heat to 350 and bake for another 20 minutes or until set. Cool for 10 minutes before serving. Cut into 9-10 servings. Calorie count for 10 servings is 245 kcals, 1.9 g fiber, 12.9 g protein.

Comments

Alissa said…
Made this tonight - I liked it, but thought it needed a little something extra - maybe a dash of nutmeg? Or some green onions?
6:56 PM
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