Spinach and Tomato Quiche

Make a tasty and healthy quiche tomato and spinach for lunch.

Spinach and Tomato Quiche


  • 2 cups – Whole Grain Instant Brown Rice
  • 1 cup – chopped tomato3 scallions, chopped
  • 1 cup – swiss cheese, shredded
  • 1 cup – half and half
  • 4 eggs, beaten
  • 1/2 tsp. – ground white pepper
  • 1/4 tsp. – ground nutmeg
  • 1 package frozen spinach thawed and squeezed dry
  • 1/4 cup of water


  1. Cook rice according to package directions (minus the butter) replacing water with broth. Add water to meet the required amount of liquid in directions if necessary.
  2. In the meantime, combine spinach, 1/2 c. of cheese, 1/2 c. of the tomato, cream, eggs, pepper and nutmeg, set aside.
  3. Combine rice and the remaining cheese in a large bowl, set aside.
  4. Spray a 10-inch quiche dish w/ cooking spray.
  5. Press rice mixture into bottom and sides of dish.
  6. Bake in preheated 400 degree oven for 5 minutes.
  7. Lower temp to 385 and pour the spinach mixture into rice crust.
  8. Top with remaining tomato.
  9. Continue baking at 385 for 25 minutes or until knife inserted near center comes out clean.
Jessica Miller
About Jessica Miller 104 Articles
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