Inside-Out Spinach and Cheddar Quiche

Playing around with a recipe here, because I got spoiled when I was able to just buy regular frozen pie crusts nice and quick and cheap and easy!

That is to say, before I was diagnosed celiac and had to go gluten free, of course. 

I have made all variation on gluten free crusts for quiche, the ones you try with actual GF flour and pie-crust them, hashbrown ones, rice ones - I don’t think I was ever willing to pay what they wanted for the store-bought ones - but, yeah, you get the idea.

Trying a variation, here, that puts your (good healthy whole grain) carb into the quiche itself! I’m using my favorite basmati brown rice, and here you simply stir the rice into your quiche rather than make a crust out of it.

I did a cup of rice in the Instapot (the link's here: Instapot Brown Rice ). Brown rice, because getting enough whole grains is something we gluten-free-ers struggle with, and brown basmati rice, because going gluten-free turned me into a real snob when it came it rice. 

Hey, if we can eat it, might as well eat the best, you know? 

Starting the garlic and spinach! 

Don’t reach for the olive oil: adds fat and hundreds of calories! I know we need some fat, and I know it’s a healthy fat, but I promise you, promise you, you are getting plenty of fat in your diet anyhow! You’re getting egg-fat and cheese-fat both here; and garlic browns just fine in olive oil pan spray.

Especially in a good seasoned cast iron skillet. I love this one. The whole quiche is going to go back into it to go into the oven, as a matter of fact.

When your garlic is browned and your spinach in cooked, put that in a large mixing bowl with the rice and sharp cheddar cheese. 

Whisk eggs and milk together in a bowl. Stir into the spinach and rice mixture. Pour into a pie pan or an oven-safe skillet to bake. (I’m using the same cast iron I did the spinach in.) Bake at 425 for 25 minutes or until a knife inserted in the middle comes out clean.

M

INSIDE-OUT SPINACH AND CHEDDAR QUICHE

4 cloves garlic, minced

12oz bag frozen chopped spinach, thawed

2 cups brown rice, cooked

1 cup shredded sharp cheddar cheese

6 large eggs

1/2 cup milk

Preheat oven to 425.

Cook garlic in pan spray until browned; add spinach. Cook 5 minutes more.

Put spinach mixture in large bowl. Add rice and cheese. Mix well.

Whisk milk and eggs. Add to spinach mixture; mix well. 

Generously spray large pie pan or oven-safe skillet with pan spray. Pour quiche into prepared pan. Bake for 25 minutes or until knife inserted in center comes out clean.

Servings: 6

Calories per serving: 255