This recipe is excerpted from Mix-n-Match Recipes by Deborah Taylor-Hough.
You can use almost any leftover vegetable or meat in this recipe. If you have eggs, milk, rice, and cheese, you can practically clean out your fridge right into your quiche pan. I always add the cheese last when making this quiche. The cheese makes a beautiful mellow-brown crust on the top. I usually add a bit of chopped onion to my quiches for flavor, and broccoli makes an especially nice vegetable quiche.
- 2 cups rice, cooked (white or brown)
- 1 egg, beaten
- 1 tsp soy sauce*
- ½ lb. any leftover vegetable, chopped (single vegetable or a mix)
- 4 eggs, beaten
- 1½ cups milk, or light cream
- 1 cup cheese, grated (your choice: Swiss, Cheddar, Jack, etc.)
- ½ tsp salt (optional)
- ¼ tsp pepper
- Dash nutmeg, or ground mace
1. Mix together cooked rice, egg, and soy sauce.
2. Spread evenly to cover well-buttered quiche pan or pie plate.
3. Bake rice crust at 350 F for 10 minutes.
4. Remove from oven.
1. Place chopped vegetable in bottom of crust.
2. Mix together: eggs, milk, salt, pepper and nutmeg. Pour over vegetable.
3. Top with grated cheese. Bake at 350 F for 45 minutes, or until set.
4. Remove from oven, and let sit ten minutes before slicing, if serving fresh; or wrap pie pan, label and freeze.
5. Quiche can be served cold after thawing for a yummy hot weather treat or lunch item; or heat the thawed quiche at 350 F for 20 minutes.
- To make this gluten-free, leave out the soy sauce or use a gluten-free brand.
If you like this simple recipe idea, you’ll love the Mix-n-Match Recipes book! Order your copy here.