Rice-Crusted Spinach Quiche

2 cups cooked brown rice, slightly cooled
5 whole large egg, divided
3/4 tsp. sea salt, divided
1/2 cup onion, chopped
1 Tbs. olive oil
4 cups (about 5 oz.) firmly packed fresh spinach leaves, stems removed and chopped bite-size
4 oz. feta cheese, crumbled
1/2 cup cold milk
2 Tbs. whole wheat flour
Dash ground black pepper
1/2 tsp. dried thyme

Preheat oven to 375 degrees F.

For the filling:
Add oil to a large pan, and heat over medium heat. Saute the onion until soft. Add spinach and saute for about 1 minute, or until slightly wilted. Remove from heat; set aside.

In a food processor, combine 4 of the eggs, milk, flour, 1/4 tsp. of the salt, black pepper, and thyme. Blend until incorporated. Set aside.

For the crust:
In a large bowl, mix cooked rice, 1 egg, and 1/2 tsp. salt. Press into an oiled 9-inch pie plate, to form a crust.

To assemble quiche:
Sprinkle cheese in crust. Spread the spinach mixture over the cheese. Pour the egg mixture over the cheese and spinach.

Bake, uncovered, for 30 to 35 minutes, or until egg mixture is set in the middle. Let it stand for 5 minutes prior to slicing.