Rice Quiche - Spinach & Mushroom - cooking recipe

Ingredients

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

Preparation

In a large skillet, over medium heat, saute onion, mushroom, salt, spices, and garlic in 2 tablespoons of oil until onions are translucent.
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.
Whisk eggs and water (or stock) in a small bowl.
In a large bowl mix cooled rice with the cooled vegetables, then pour in the eggs and incorporate.
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.
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.
Vegetable quantity is for raw produce.