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Easy Rice and Veggie Quiche

A baked quiche made with cooked rice, eggs, cheese, spinach, tomato, and seasonings.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Parmesan cheese and mozzarella cheese match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,093 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Easy Rice and Veggie Quiche

Oven350°F
Time40 to 50 minutes

Ingredients

Directions

Prepare the crust

  1. Stir rice, 1/2 cup beaten eggs, and 1/4 cup Parmesan cheese in large bowl until well blended.

  2. Press rice mixture into bottom of lightly greased 13x9x2-inch baking dish.

Make the filling

  1. Beat remaining eggs, milk, salt, nutmeg and pepper until well blended.

  2. Stir in spinach and mozzarella cheese.

  3. Pour over rice, spreading spinach evenly.

  4. Sprinkle with tomato and remaining 1/4 cup Parmesan cheese.

Bake and serve

  1. Bake in preheated 350 degree oven until knife inserted near center comes out clean, about 40 to 50 minutes.

  2. Let stand 5 minutes before serving.

  3. Cut quiche into 8 squares; cut each square diagonally into 2 triangles.

Nutrition, whole recipe (rough)

677Calories
37 gProtein
29 gFat
68 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Parmesan Cheese1 oz (28g)110
Mozzarella Cheese1 oz (28g)85
Egg1 large egg (50g)78
Tomato1 medium (123g)22
Nutmeg1 tsp ground (2.2g)12
Chili1 tsp (2.7g)8
Spinach1 cup raw (30g)7
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parmesan cheese + mozzarella cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Nutmeg + spinachtop 4% of all pairs
    Smell alikestrong
    Cooked together603 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Pepper + spinachtop 6% of all pairs
    Smell alikemoderate
    Cooked together3,400 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cooked rice
Forms the base crust that holds the quiche together when sliced.
Eggs
Set when baked, binding the rice, spinach and cheese into a firm custard.
Milk
Thins the egg mixture, keeping the custard tender rather than rubbery.
Parmesan cheese
Adds savoury flavour and browns slightly on top during baking.
Mozzarella cheese
Melts into the filling, adding stretch and creaminess to the custard.
Frozen spinach
Contributes moisture-free body and earthy flavour once thawed and pressed dry.

The step that matters

Bake until the knife comes out clean. Eggs set as they heat; underbaking leaves a runny centre, while overbaking makes the custard dry and rubbery. The knife test shows when the centre has just set.

Swap the nutmeg

How well each one fits the dish's main ingredients (rice, egg, parmesan cheese, milk, pepper, spinach, mozzarella cheese):

  1. Basilfits about as well
  2. Nutmegthe original
  3. Oreganofits about as well
  4. Garlicfits about as well

Fit is the average pairing score against rice, egg, parmesan cheese, milk, pepper, spinach, mozzarella cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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