I hope you aren’t tired of quiches yet, because I love them. But if you are a regular reader you already know that. I have quite a few recipes for quiche, a pepperoni quiche, a salmon, and a few others.
Last time I posted on quiche, several readers said that they had never made one. Well, if you have never made a quiche, you really should give it a try. They are so versatile and easy.
What I love about quiches is that they make a great dish for breakfast, lunch, or dinner. They are a frugal and easy meal to put on the table at any time. However, quiches can be boring. Many quiches are basically the same thing eggs, meat, milk, and cheese, so I am always trying to find ways to change quiches and make them different.
Since going gluten free I have also had to rethink quiches. I have made several crustless quiches, that have turned out well, but I have been wanting to experiment even more. When I saw a recipe in a Taste of Home Cookbook, for a rice quiche, it got me thinking about how I could adapt it for my family.
I made a few changes and came up with a version that my family really enjoyed. This quiche was easy to make, but not only that it was a great way to use up leftover rice. Using rice as the crust also makes this a little healthier than a quiche with a regular pie crust. Healthier and lower fat is always a good thing.
You can change up the flavors of this by using different meats and cheeses. By doing this you can use the same basic recipe over and over again without serving the exact same meal. I love it when I can do that.
Rice Crusted Quiche
- 2 cups cooked rice
- 1/4 cup butter
- 1-1/2 cups cooked bacon, sausage, or ham
- 1 cup shredded cheddar cheese
- 1 cup shredded jack or Swiss cheese, both work fine
- Several drops of hot pepper sauce
- 3 eggs
- 1/2 cup milk
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
Press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Combine sausage (or the meat you are using), cheeses, and hot pepper sauce and spread over rice. Beat eggs, milk, garlic powder and onion powder over pour over sausage over mixture. Bake at 350° for 30 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
This post linked to $5 Dinners and Tasty Tuesday.
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{ 12 comments… read them below or add one }
I have only made quiche twice and never heard of using rice as the base. I like idea much better than using a pie crust. Thanks for sharing it with us!
Hmmm…I need a breakfast something to throw together for MOPS in the morning, and I think I could pull this off! Do you think it would be widely liked?
Vanderbilt Wife´s last blog ..Top Ten Tuesday: SAHM Surprises
@Vanderbilt Wife, I think this would work well for that. My peanut butter baked oatmeal might work well too. I had another reader take it to a mops meeting and it can be made the night before. Whatever you do I am sure people will enjoy it.
@Vanderbilt Wife, I forgot to leave the link for the peanut butter oatmeal. http://www.lynnskitchenadventures.com/2009/05/peanut-butter-baked-oatmeal.html
@Lynn,
Thanks! I think I will try the Peanut Butter Oatmeal for tomorrow’s meeting and the rice quiche for sometime at home.
Jessie
Vanderbilt Wife´s last blog ..Top Ten Tuesday: SAHM Surprises
Have you tried putting veggies in this at all? Do you think if you kept the 1.5 cups of “extra” the same it would make a difference what you added?? We love quiche, but I hate making the crust and don’t like to pay for them pre-made, this seems like a great alternative!
Emily´s last blog ..chocolate goodness
@Emily, I have never used vegetables in this, but i think it would work. If it is a chunky veggie I would probably decrease the rice some. But over all I think it would work fine.
Wow! My family loved this recipe (and me too). I especially liked that it uses only 3 eggs, not 4 or 6 like a lot of recipes. I used leftover rice from the last time we had Chinese food, pre-cooked bacon which you can buy in a bag from Sam’s, and colby-jack cheese I had left from another dinner. I added a little more spices than called for because I used the vanilla flavored almond milk I had on hand. It came out perfect and the three of us ate the whole quiche. I’m looking forward to trying different variations.
@BJ Rundel, I am so glad that your family enjoyed this. Thank you for letting me know. I love this basic recipe because there is so many different ways you can change it up.
I have made this recipe numerous times, never the same variation and it is one of my absolute favorites! I usually always add spinach or peppers or both or other vegetables. I also made a few for a baby shower and everybody there asked me for the recipe. My husband and I were fighting over the leftovers today, thanks for a great recipe!
Thank you! I am glad you enjoyed it. I have not made this in awhile. We love it, so I need to put it on the menu plan again soon.
How did I miss this one the first time??! making!!!
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