Combine rice, 125 mL (1/2 cup) cheese, 1 egg and curry powder. Press on the bottom and up the sides of a 23 cm (9-inch) over-proof pie plate. Bake in a 180° C (350 °F) oven for 5 minutes. Meanwhile, beat together remaining 4 eggs and milk. Combine with spinach, mushrooms, green onions, garlic powder, pepper and remaining 125 mL (1/2 cup) cheese. Pour into pre-baked crust. Bake for 30 minutes or until a knife inserted near the centre comes out clean. Let stand for 5 minutes before serving.

Tip: Cooked quiche can be refrigerated for up to three days. For a lunch bag, cover quiche with plastic wrap; it can be reheated in the microwave oven until just warm… or enjoy it cold!