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
Scale
Ingredients
- 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
Instructions
- 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.
Notes
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
