Quiche Florentine

I don't usually post recipes but this one was such a big hit at brunch today -- and it's gluten-free! -- so I thought I would share it. Other than the time involved in cooking the rice, it's quick and easy, yet impressive and delicious.

Rice Crust

                Two cups cooked rice, room temperature

                2/3 cup grated gruyere cheese

                1 egg

Mix all ingredients until well blended. Press into a buttered 9” or 10” pie plate. Set aside. Heat oven to 350.

Quiche filling

                1/4 pound prosciutto, cut into strips

                3 scallions, thinly sliced

1/2 pound (or so) fresh spinach

                1 cup small-curd cottage cheese

                3 eggs

                2 tablespoons heavy cream

                1/3 cup gruyere cheese

                1/4 cup parmesan cheese

                Black pepper

                Pinch nutmeg

Fry prosciutto over medium heat until edges start to curl. Add scallions and cook about three minutes more. Add spinach; cook and stir until spinach starts to wilt. Take pan off heat and let mixture cool.

In a medium bowl, combine remaining ingredients. Fold in cooled spinach mixture and pour into crust. Bake for 40 minutes, checking for doneness with a toothpick in center. (If it isn’t done, extend cooking time in five minute increments, checking after each.)