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Spinach quiche with brown rice crust

Serves: 8
Prep: 15
Cook: 60

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



    • 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


    • 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


    1. Preheat oven to 180°C.
    2. 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.
    3. 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.
    4. 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.
    5. Whisk together eggs and soy milk before pouring evenly over the tofu and vegetables.
    6. 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.


    • Short grain white rice can easily be substituted in place of brown rice.
    • Any vegetables can be used.
    • Instead of soy milk, any nut milk or reduced fat dairy milk can be used.
    • This quiche can be made well ahead and served cold.
    • Add feta cheese or substitute in place of tofu.

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