SPINACH AND MUSHROOM BROWN RICE QUICHE 

Number of servings: 4-5 quiches

Ingredients:

4 cups cooked JAZZMEN brown rice
1 egg
2 cups of chopped spinach
2 cups of chopped mushroom
1 cup of chopped onion
1 cup of shredded sharp cheddar cheese
1/2 cup of shredded Parmesan cheese
 2 thick slices of butter
1/2 tablespoon of oregano
1/2 tablespoon of mixed herb
 

Preparation:

1. Preheat oven to 230℃.
2. Heat pan and melt 2 thick slices of butter, put chopped onion and
    mushroom in pan and stir until soft then put spinach in and stir for 2-3 mins
    and season with oregano, mixed herb, salt and pepper, stir well then turn off heat.
3. Immediately, place all cooked spinach and mushroom in a big bowl, mix with
    three tablespoons of cheddar cheese and 1 tablespoon of Parmesan cheese
    and let cool for 10 mins.
4. Add 1 egg and 3-4 cups of cooked brown rice in spinach mixture and mix
    them well. You might add more cheddar cheese according to your 
    preference.
5. Put spinach and brown rice mixture in muffin cups and firmly press on top of
    all cups. Sprinkle some cheddar cheese on top of cups.
6. Bake in oven 230℃ for 25 mins and serve either cold or hot.