Go Back
–+ servings
Florentine Rice Quiche
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.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Brunch
Cuisine American
Servings 8
Calories 235 kcal

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
Keyword brunch, Cheese, comfort food, heirloom recipe, Quiche, rice crust, spinach quiche, vintage recipe
Tried this recipe?Let us know how it was!