Rice Crusted Quiche

Rice Crusted Quiche


4 people made this

This is a whole meal in one pan - lots of flavour and easy to make! Its great served hot or cold and can be a good lunch box idea. This is a base recipe that you can add what ever is in your fridge to customise this to your liking or simply to use up extras. Scrummy.

tracer2 Canterbury, New Zealand

Makes: 1 quiche

  • 1 1/2 cups rice
  • 7 eggs
  • a good handful of grated cheese
  • salt and pepper
  • herbs for seasoning (thyme, rosemary, or oregano)
  • sundried tomatoes
  • protein of your choice (shredded chicken, ham, bacon)
  • vegies (grated courgette, chopped cauliflower, beans, mushrooms)
  • cheese to sprinkle on top

Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

  1. Set oven at 190 degrees C. Cook rice. Add washed rice to 3 cups of boiling water, bring back to boil, turn heat to minimum and cover for 12 minutes (white rice) or 25 min for brown rice.
  2. While rice is cooking, prep the protein and vegies and add to one bowl. Chop them to 1.5cm square or even grate the vegies for a finer texture.
  3. Add 6 eggs, seasoning, herbs, sundried tomato and a half handful of cheese (more if you like a good cheese taste). Mix together.
  4. Once rice has cooked, fluff up with a fork and let cool for about 10min, add the remaining cheese and one egg, mix quickly, add salt and pepper and a teaspoon of herb (rosemary or oregano).
  5. Spray a large flan dish (approx 40cm) with non stick spray, and press the rice into the dish.
  6. Top with the egg and vegie mixture and smooth the topping.
  7. Bake in oven for approximately 45 mins.
  8. When cooked, sprinkle with cheese and salt and pepper and serve.
  9. Equally nice served cold for a picnics or lunches.


Another favourite flavour of mine is: roasted pumpkin pieces with pine nuts, bacon and spinach, along with the cheese and eggs and herbs as above.

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Reviews (2)


Love this, my go-to recipe. Great to use up bits and pieces from the fridge too. - 19 Mar 2013


This is a quick, easy and tasty recipe, only thing I changed was I used brown rice. - 09 Oct 2015

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