Florentine Rice Quiche is a creative spin on the traditional quiche, using a savory rice and Swiss cheese mixture as the crust instead of pastry. It’s filled with spinach, cottage cheese, Parmesan, and a touch of nutmeg, offering a light yet satisfying option for brunch or a light dinner. This dish gained popularity in mid-century America for its elegance and simplicity, perfect for entertaining or everyday meals. Its blend of creamy, cheesy filling with a golden rice base makes it both comforting and unique.
Ingredients
- 4 eggs (divided (1 for crust, 3 for filling))
- 2 cups cooked rice
- ⅔ cup Swiss cheese (finely grated )
- 16 oz spinach (chopped)
- 2 tbsp butter ( or margarine)
- ½ tsp salt
- 1 cup cottage cheese
- ¼ cup Parmesan cheese (grated )
- 8 tbsp heavy cream (or evaporated milk)
- 3 drops hot pepper sauce
- ¼ tsp nutmeg
Instructions
Step 1: Prepare Crust
- Preheat oven to 350°F.
- Grease a 9-inch pie pan.
- In a medium bowl, beat 1 egg.
- Add cooked rice and Swiss cheese; stir well.
- Spread mixture evenly into prepared pie pan to form a crust.
- Refrigerate until ready to fill and bake.
Step 2: Cook Spinach
- Cook spinach according to package instructions.
- Drain thoroughly and press out excess liquid.
- Add butter to hot drained spinach and mix; set aside.
Step 3: Prepare Filling
- In a medium bowl, beat remaining 3 eggs.
- Stir in salt, cottage cheese, Parmesan cheese, cream, hot pepper sauce, and nutmeg.
- Mix until well blended.
- Add spinach and stir thoroughly.
Step 4: Assemble & Bake
- Pour filling into prepared rice crust.
- Bake at 350°F for 30–35 minutes or until firm.
- Cut in wedges to serve.
Tips
- Use brown rice or wild rice for a nuttier, more textured crust.
- Add sautéed onions or garlic to the spinach for deeper flavor.
- Replace Swiss with Gruyère or Fontina for richer melt and taste.
- Use fresh spinach (8 to 10 oz cooked down) instead of frozen.
- For a firmer crust, bake the rice base 5 minutes before filling.
- Add herbs such as basil, thyme, or Italian parsley.
- Make it spicy with extra hot pepper sauce or red pepper flakes.
- Substitute cottage cheese with ricotta for a softer, creamier texture.
- Make ahead: quiche reheats well and can be frozen after baking.
Nutrition
Calories: 235kcalCarbohydrates: 18gProtein: 13gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 114mgSodium: 288mgPotassium: 418mgFiber: 1gSugar: 3gVitamin A: 5793IUVitamin C: 16mgCalcium: 230mgIron: 2mg
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