I have made a lot of quiches in recent years… All with a rice crust.
I have never made the traditional Quiche Lorraine.
I still haven’t, although this version came close.
Leeks instead of onions and ham instead of bacon and soft, stinky cheese instead of Swiss, but I did have to do something with the Christmas leftovers, didn’t I?
You may or may not know that leeks have a season – which is now through the beginning of spring. When we moved in to our house in the Vendée it was the first part of April and the former owners left us a long row of leeks as a welcome gift.
This quiche has a lot of leeks – but they soften and cook down.
Ham and Leek Quiche
Total time: 50 minutes
- 1/2 cup (3.3oz, 95gr) brown rice, quick-cooking
- 1 cup (8oz, 240ml) chicken stock to yield 1 1/2 cups cooked rice
- 4 eggs
- 1/4 cup (1oz, 30gr) shredded cheese
- 3 medium leeks, including light green, trimmed and sliced
- 6oz (180gr) baked or deli ham, sliced
- 3oz (90gr) Brie or other strong, soft cheese, sliced
- 1 cup (8oz, 240ml) milk
- 1 tbs olive oil
- The Crust:
- Cook rice in stock according to package instructions.
- When done, spread out on a plate for 5 minutes to allow to cool a bit.
- Lightly oil a 10″ (25 cm) pie or quiche plate.
- Whisk 1 egg.
- Add 1/4 cup shredded cheese and the cooked rice.
- Mix well.
- Pat into the quiche plate, working it up the sides as best you can.
- Bake in 400F (200C) oven for 8 minutes. Remove.
- The Filling:
- Sauté leeks in oil over medium heat until soft, 10 – 15 minutes
- Whisk eggs and milk together.
- To assemble:
- When crust is done, remove from oven.
- Spread leeks evenly over the crust.
- Lay the ham on the leeks and the cheese on the ham.
- Pour the egg mixture over as evenly as you can.
- Bake for 30 minutes, until center has just set.
- Remove and let rest 5 minutes.
- Slice and serve.
I feel so very virtuous.
There were big sales at the supermarket today.
I don’t remember sales in the U.S. supermarkets…. do they have them?
Other than turkeys at Thanksgiving, I mean….
Today was primarily pork. The best buy was a quarter pig which came in a big plastic bag and required butchering.
I didn’t get that.
I did get a big box of pork chops and a big loin roast for less than $1.50 per lb and a big box of chicken legs and thighs for even less than that.
Three weeks ago my freezer was full of Christmas cookies.
Now it’s full of pork and chicken.
As I said, I feel very virtuous.
But I really miss the cookies.
I still have a bit of chocolate stashed away for emergencies, though.