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Learn to Eat Healthy by Maya Gavric
This book is simply an easy to read and follow guidebook with over hundred, easy to prepare, healthy, and tasty recipes with full nutritional information, and step by step instructions. More...

Spinach Quiche

Spinach Quiche

l½ cups cooked rice
1 cup shredded Mozzarella cheese
6 eggs
1/2 teaspoon curry powder
1/4 cup evaporated milk (2%)
1 package (10 oz) frozen chopped spinach, thawed and drained
1/2 cup sliced fresh white mushrooms
2 tablespoons chopped green onions
1/2 cup Cheddar cheese
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
1/4 ground black pepper


  • Combine rice, 1/2 cup Mozzarella cheese, 1 egg and curry powder. Press on the bottom and up the sides of a 9-inch (23 cm) oven-proof pie plate. Bake in a 350°F (l80°C) oven for 5 to 6 minutes.
  • Meanwhile, beat together remaining 5 eggs and milk. Combine with spinach, mushrooms, green onions, garlic salt, garlic powder, pepper and 1/2 cup Cheddar cheese. Pour into pre-baked crust.
  • Bake for about 25 to 30 minutes or until a knife inserted in the centre comes out clean. Let stand for 5 minutes before serving.
  • Serve with tomato salad.

Makes 8 servings.


Spinach quiche can be covered and refrigerated for up to three days.

For a tasty lunch, put quiche in microwave safe plastic container; it can be reheated in the microwave oven until just warm

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Helpful Tips
When a number of eggs are to be used, always break each by itself into a saucer, so that any stale egg may not spoil the whole.

If the white or yolk of an egg is left over, it may be kept for a day or two if covered and put in a refrigerator, the yolk thoroughly beaten, the white unbeaten.

With very cold eggs, it is sometimes difficult to beat the whites as stiff as desirable. Albumen is quite susceptible to temperature, and this difficulty may be overcome by keeping the eggs for hour or two at room temperature.

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