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BO'S SPINACH QUICHE Crust: 2 c. cooked brown rice 2/3 c. raw rice (brown or wild) 1/4 c. Parmesan cheese 1 egg, beaten 2 Tbsp. lemon juice Filling: 1/4 c. margarine 1 c. chopped onions 2 cloves garlic, minced 3 Tbsp. whole wheat flour 1 1/2 c. milk 1 tsp. salt 1/4 tsp. pepper dash of nutmeg 2 (10 oz.) pkg. chopped spinach 2 1/2 c. grated sharp Cheddar cheese 6 eggs 3 Tbsp. wheat germ 3 Tbsp. Parmesan cheese Crust: Cook brown rice according to package instruc- tions to yield 2 cups. Cool, then combine with rest of crust ingredients and pat along bottom and sides of greased 9 x 12-inch pan. Set aside. Filling: Saute onions and garlic in margarine until tender. Blend in flour and seasonings. Slowly blend in milk, stirring over low heat until thick. Add spinach and Cheddar cheese. Remove from heat, blend in 6 beaten eggs. Pour filling into rice crust. Top with wheat germ and Parmesan cheese. Bake at 350 degrees for 40 to 50 minutes. Sauteed mushrooms may be added to filling. An excellent vegetarian entree. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |