Mains - Rice Crusted Quiche
This is a great way to use up any leftover veggies that may be in the fridge. This recipe is equally tasty eaten warm or room temperature.
- 1 cup cooked rice
- 1 teaspoon butter
- 1 cup cheddar/Swiss cheese, shredded
- 1 cup chopped veggies (broccoli, onions, carrots, kale, spinach)
- 4 eggs
- 3/4 cup milk (any type)
- 1/4 cup parsley
- 1/8 teaspoon paprika
- 1/8 teaspoon garlic powder
- Salt and pepper, to taste
Preparation time 10mins
Cooking time 40mins
Butter a 9-inch pan and press cooked rice to form crust.
Bake for 3 minutes at 350°F.
Add 1/2 cup each of cheddar and Swiss cheese, plus any cooked veggies you may have in the fridge.
In a bowl, combine eggs, milk and parsley, along with the spices
Beat the liquids and spices together in a bowl and pour them over the rice crust mixture.
Bake at 350°F for about 30 minutes.