Rice Quiche - Spinach & Mushroom

• 6 ounces onions, diced
• 5 ounces mushrooms, sliced
• 10 ounces fresh spinach
• 18 ounces rice, cooked and cooled
• 6 large eggs
• 1/2 cup stock (or water)
• 1 garlic clove, crushed
• 1 teaspoon salt (any kind)
• 1 tablespoon dried basil
• 1/2 teaspoon onion powder
• 1/2 teaspoon celery salt or 1/2 teaspoon celery seed
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

1. In a large skillet, over medium heat, saute onion, mushroom, salt, spices, and garlic in 2 tablespoons of oil until onions are translucent.
2. Add the spinach to the skillet, toss and cook about 3 minutes on low heat until spinach is wilted. Remove from heat and let cool.
3. Whisk eggs and water (or stock) in a small bowl.
4. In a large bowl mix cooled rice with the cooled vegetables, then pour in the eggs and incorporate.
5. Lightly oil a 9x13 glass casserole dish, pour mixture into dish and bake at 350 degrees for 40-45 minutes - or until center is set.
6. NOTES: The basic recipe for this dish is 6 eggs, 18 ounces of cooked rice, herbs & spices, plus 21 ounces of any raw (or thawed) vegetables. You can mix and match the vegetables and spices to create different flavor profiles.
7. Vegetable quantity is for raw produce.

onions, mushrooms, fresh spinach, rice, eggs, stock, garlic, salt, basil, onion powder, celery salt, black pepper, olive oil

Taken from www.food.com/recipe/rice-quiche-spinach-mushroom-526847 (may not work)