My mother loved to bake. She particularly loved to bake pies.
I remember her glancing at the clock on a Sunday morning, seeing that she had a spare 15 minutes and saying – great, I have enough time to bake a pie!
She did not, however, like to teach.
I never learned how to make pie crust, aka shortcrust pastry.
Yes, I know it’s easy and yes, I know there are recipes and videos and tutorials and so on….
I’m perfectly happy with my rice or potato crust for my quiches…. And I can buy lovely puff pastry if I want to make a tart.
After all – we all should have something that we don’t / can’t do, right?
Shortcrust pastry is mine.
Click here to Pin Butternut Squash and Ham QuichePrint
Butternut Squash and Ham Quiche
This easy quiche has a rice crust which, for me, is much easier than making pastry. And perfect if you are avoiding gluten.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Quiche
- Method: Baked
- 1/2 cup (3.3oz, 95gr) brown rice, quick-cooking
- 1 cup (8oz, 240ml) chicken stock to yield 1 1/2 cups cooked brown rice
- 1 egg
- 1/4 cup (1oz, 30gr) shredded cheese
- 8oz (250gr) shredded butternut squash
- 5oz (150gr) baked or deli ham, cut into slices
- 3oz (90gr) Brie or Camembert cheese, cut into slices
- 2 tbs fresh, chopped sage
- 3 eggs
- 1 cup (8oz, 240ml) milk
- 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.
- Lightly whisk 1 egg.
- Add 1/4 cup shredded cheese and 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:
- Whisk 3 eggs and milk together.
- To assemble:
- When crust is done, remove from oven.
- Spread squash evenly over the crust.
- Lay the ham on the squash and the cheese on the ham.
- Sprinkle the sage over all.
- 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.
Substitute 1 tbs dried sage for the fresh.
Substitute 2 cups shredded, raw potato for the rice and bake for 15 minutes rather than 8 for the rice.
I usually put the quiche dish on a baking sheet to make it easier to handle
Keywords: butternut squash, quiche, rice crust
I’m traveling at the moment… meeting up with family for our 5th family reunion. Details later.
I don’t plan on working while I’m gone (it’s called vacation, for those who don’t know) so I’m scheduling the recipes in advance – some old, some new.
I’ll just leave you with some informative tidbits from the past to round out my posts.
More about spices….
Cumin: Complements Indian curries, Asian red curries, chicken, seafood, rice, vegetable dishes, bread, Mexican sauces. Used in barbecue spices, curry powders, harissa paste, chili powder, ras el hanout, berbere.
Fennel (seeds): Complements breads, sausages, Malay curries, pasta, tomato sauces, satay dishes. Used in curry powder, Chinese five-spice, Cajun spice blends, ras le hanout.
Galangal: Complements Thai soups, Asian curries and stir-fries, seafood dishes, sambal paste. Used in red and green curry blends, redang curry powder, ras le hanout.
Ginger: Complements cakes, sweet baked goods, all curries, Asian stir-fries, red meats, seafood. Used in barbecue seasoning blends, red and green curry blends, jerk seasoning, curry powders, tandoori seasoning, ras el hanout, sweet spice blends.
Mustard (seeds, powder): Complements pickles, Indian curries, salad dressings, curry powders, meat seasonings, pickling spices.
Nutmeg and Mace: Complements winter squashes, potatoes, meat terrines, cheese sauces, milk and rice puddings, sweet baked goods. Used in sweet spice blends, some curry powders.
Paprika: Complements roast meats and poultry, stews, hearty soups, legumes, egg dishes, sauces, tomato sauces. Used in tandoori spice blends, barbecue seasonings, Cajun spices, curry powders, chili powder, ras el hanout, tagine spice blends.
Pepper, black, white, red, green. Needs it’s own chapter – one of them will complement just about everything and one of them is used in almost any savory or hot spice blend.
Salt: see pepper.
Turmeric: Complements curries, Moroccan tagines, stir-fried chicken, seafood, pickles, rice dishes. Used in curry powders, ras el hanout, tandoori spice blends.