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
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
1/4 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
1 cup (8oz, 240ml) milk
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.
Whisk 3 eggs and milk together.
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