Butternut Squash and Ham Quiche

Butternut Squash Quiche

This easy quiche has a rice crust which, for me, is much easier than making pastry. And perfect if you are avoiding gluten.


  • 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

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