Rice Crust Quiche

This recipe is coming at ya from my MIL's kitchen! Every holiday season, this Quiche recipe hits the breakfast table! It's chockfull of cheese and veggies - who couldn't love that? It's also a perfect recipe to use up extra bits of ham or bacon you might have laying around the fridge after a big holiday meal!

The twist? A golden brown rice crust! By combining cooked rice, shredded cheese, and an egg, you end up with a mixture easily pressed into the edges of a pie pan creating a perfect cheesy vessel for quichey goodness.

Rice Crust Quiche is heavy on the spinach, mushrooms and tomato, but take all the liberties you want - this recipe is easily adapted. That goes for the meats and cheese too! If you prefer a little less veg, add an extra couple eggs to your mixture to fill the pie pan!

Just ensure you afford for a bit of extra time to par-bake the crust. I find this helps to crisp and set the rice making for a true crust to hug the egg mixture.

Rice Crust Quiche

Ingredients

For the crust

· 1 ½ cup cooked brown rice

· 1 cup Swiss cheese, shredded

· 1 egg

· ¼ tsp salt

· ¼ tsp pepper

For the quiche

· 1 tbsp olive oil

· ½ onion, diced fine

· 1 cup Baby Bella mushrooms, diced

· 1 cup frozen spinach

· 4oz deli ham, diced

· 6 eggs

· ¼ cup pecorino romano cheese, grated

· ¼ tsp salt

· ¼ tsp pepper

· ¼ tsp cayenne pepper

· ½ tsp garlic powder

· ¼ tsp onion powder

· 12-14 cherry tomatoes, halved

Preheat oven to 350F.

For the crust… combine all the ingredients in a small mixing bowl. Pour the mixture into a greased, deep pie dish. Using a greased measuring cup or juice glass, press the rice into the pan and form an even crust along the edges of the pie pan. Bake for 15 minutes until golden brown.

For the quiche… heat olive oil in a medium skillet. Sautee the onions and mushrooms for about 3-4 minutes over medium-low heat. Add the spinach. Cook until the spinach has thawed and the excess moisture has evaporated. Add the ham. Set aside and allow to cool.

In a large mixing bowl, whisk the eggs thoroughly until frothy. Add the grated cheese and seasonings.

Spread the spinach mixture evenly over the par-cooked rice crust. Pour egg mixture over the spinach. Decorate the top of the quiche with the tomato halves. Bake for 35-45 minutes until the center of the quiche is cooked through. The eggs should appear opaque and the center should no longer jiggle.

Slice the quiche into wedges and serve warm.

Serves 4-6

Notes

Customize your quiche however you fancy. Sautee any veggies before adding to the egg mixture to draw out any excess moisture.

If you don’t much prefer the flavor of Swiss cheese, you can substitute with shredded parmesan or cheddar.

Gluten Free Friendly!