Rice Crusted Quiche
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.
Ingredients
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
Directions
Preparation:30min ›
Cook:45min ›
Ready in:1hour15min
- 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.
- 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.
- Add 6 eggs, seasoning, herbs, sundried tomato and a half handful of cheese (more if you like a good cheese taste). Mix together.
- 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).
- Spray a large flan dish (approx 40cm) with non stick spray, and press the rice into the dish.
- Top with the egg and vegie mixture and smooth the topping.
- Bake in oven for approximately 45 mins.
- When cooked, sprinkle with cheese and salt and pepper and serve.
- Equally nice served cold for a picnics or lunches.
Tip
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.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(2)
Reviews in English (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
Write a review
