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Spinach quiche with brown rice crust

Name: Spinach quiche with brown rice crust
Prep time: 15 min
Cook time: 60 min
Ingredients: Crust1 ½ cups medium grain brown rice; 4 cups (1L) water; 2 tsp Marmite™; 1 tbs chopped herbs eg parsley, basil, oregano, chives, marjoram; 2 eggs, beaten; 2 tsp cornflour; Filling150g fresh or frozen spinach, stalks removed; 2 spring onions, finely chopped; 200g firm tofu, cut into 1 cm cubes; ¼ cup fresh chopped herbs; 1 red capsicum, deseeded, finely sliced; 4 eggs; 1 ½ cups (250mls) So Good™ Soy Milk

Serves: 8

Prep: 15

Cook: 60

This quiche looks great, tastes delicious, and can be served hot or cold so is perfect for picnics.

Ingredients

Crust

1 ½ cups medium grain brown rice
4 cups (1L) water
2 tsp Marmite™
1 tbs chopped herbs eg parsley, basil, oregano, chives, marjoram
2 eggs, beaten
2 tsp cornflour

Filling

150g fresh or frozen spinach, stalks removed
2 spring onions, finely chopped
200g firm tofu, cut into 1 cm cubes
¼ cup fresh chopped herbs
1 red capsicum, deseeded, finely sliced
4 eggs
1 ½ cups (250mls) So Good™ Soy Milk

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Method

Preheat oven to 180°C.
Wash the grains of rice in a sieve. Heat the water in a large saucepan until boiling. Add the washed rice and reduce the heat to a simmer. Cook rice for 20 minutes until tender and most of the liquid is absorbed. Turn off the heat, place a lid on the pot and allow to steam for 10 minutes. Allow to cool slightly before adding the Marmite™, fresh herbs, eggs and cornflour. Mix well.
Grease a 23cm spring form tin with spray oil. Press rice mixture into tin, covering both the base and sides. Push a piece of tin foil into the crust and bake blind in the oven for 10 minutes. Rest for 20 minutes and prepare filling.
Blanch spinach in boiling water for 1 minute. Drain well and squeeze out extra water. Roughly chop. Mix with spring onions, tofu, herbs and slices of red capsicum in a bowl. Season to taste before spooning mixture into the pre-prepared crust.
Whisk together eggs and soy milk before pouring evenly over the tofu and vegetables.
Place the baking tin on a baking tray in the middle of the oven. Bake for 45 minutes until egg is set. Allow to rest for 5 minutes before serving.