Spinach and feta rice quiche

Recipe from: 6 April 2010

Ingredients 9
Servings 2
Time 10 mins

Ingredients

  • 1
    cup
    Rice
  • 3
    cup
    Roughly shredded spinach
  • 1
    cup
    chopped butternut
  • 250
    g
    Feta, crumbled
  • 4
    Free range eggs
  • 1
    cup
    Cream
  • 1
    Tbs
    Crumbled blue cheese (Simonzola)
  • 1/2
    cup
    Breadcrumbs
  • Seasonings of your flavour
 

Method

30 mins
 
Preheat your oven to 180ºC. Cook your cup of rice. Steam your butternut and spinach until wilted.
Drain and squeeze juices out of the spinach, if you want.
Once the rice is done, mix it in with the spinach and butternut.

Mix the eggs, cream and cheeses together with a beater. Season to your tongue’s wish and heart’s detriment. Add this to the rice mix and mix some more. Mix, mix, mix…
Pour the unexpectedly runny ‘batter’ into a greased and lined (if you have baking paper, which I did not) baking pan.
Generously sprinkle the breadcrumbs on top and then pop it in the oven.
If you have leftover batter, pop it into a ramekin or five and bake that too.
Makes for pretty pictures. Bake for 30 minutes. Not longer, or it will be dry like stale rice crispies squares.
Trust me, I’ve made the mistakes for you.

Remove from oven and serve with a tomato, onion and cucumber salsa and a dollop of cream cheese.

To try more of these scrumptious treats by Brightside click here...
 

Read more on: dairy
 

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