1 cup frozen chopped spinach, thawed and squeezed dry
1/2 large red capsicum, roasted, skin removed, roughly chopped
1 pie crust, baked and cooled
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Directions Preparation:15min › Cook:35min › Extra time:10min › Ready in:1hour
Preheat oven to 220 Degrees C.
In a medium bowl whisk milk, Parmesan, eggs, egg whites, salt and pepper.
Stir in rice.
Spread the spinach over the pie crust. Pour filling over the spinach. Place capsicum into the filling so that it and the so spinach are visable.. Bake 15 minutes, reduce oven to 350 Degrees C and bake until filling is set, about 20 minutes longer. Let it cool for about 10 minutes before serving or cool completely and refrigerate. This recipe can also be frozen when cooled and then reheated in a medium oven for about 35-40 minutes.
Rustic Pie Crust
To create a rustic look to your quiche crust, draw fork tines along the egdes before its prebaked.