Recipe: Spinach Tomato Quiche

Spinach Tomato Quiche
Source: USA Rice
Yield: 8 servings

3 cups cooked brown rice
1 cup (4 ounces) shredded Swiss cheese divided
Vegetable cooking spray
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup chopped tomato, divided
1/2 cup chopped onion
1 cup light cream
3 eggs beaten
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 teaspoon ground nutmeg

Combine rice and 1/2 cup cheese in large bowl. Press into bottom and sides of 10-inch quiche dish coated with cooking spray.

Bake at 400 degrees for 5 minutes. Combine spinach, remaining 1/2 cup cheese, 1/2 cup tomato, onion, cream, eggs, salt, pepper, and nutmeg in large bowl. Pour mixture into rice crust. Top with remaining 1/2 cup tomato.

Bake at 375 degrees 25 minutes or until knife inserted near center comes out clean.