Florentine Rice Quiche
|Cooked rice||2 Cup (32 tbs)|
|Finely grated swiss cheese||2⁄3 Cup (10.67 tbs)|
|Chopped spinach||10 Ounce|
|Cottage cheese||1⁄2 Pint|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Heavy cream/Evaporated milk||6 Tablespoon|
|Hot pepper sauce||3 Drop|
|Garlic powder||1 Teaspoon|
Preheat oven to 350 degrees.
Generously grease 9 inch pie pan.
Beat 1 egg, add rice and Swiss cheese to egg.
Mix well, add garlic powder.
Spread evenly in pie pan making a crust.
Refrigerate until ready to fill and bake.
Cook spinach as directed.
Pour into strainer and press out all liquids.
Add butter to drained spinach and set aside.
In medium bowl beat remaining 3 eggs, stir in salt, cottage cheese, parmesan cheese, heavy cream, hot pepper sauce and nutmeg.
When well blended stir in spinach.
Pour filling into rice crust.
Bake 30 to 35 minutes, or until firm and knife inserted in center comes out clean.
To serve cut into wedges.