Friday, October 24, 2014

Rice Crust Quiche


This has to be one of the best things I've ever made.
We had an abundance of eggs this week,
and it just felt like a great thing to do with them.
We also had some leftover yellow rice,
which is just Jasmine rice with a bit of tumeric added.
It's gluten-free, since cooked rice acts as the crust,
and it can be made vegetarian by keeping out the meat,
or dairy-free by substituting your favorite alternative milk and cheese.
Here's our version and a link for the original at the end of this post.
Get cookin'!




Rice Crust Quiche



Butter a 9" pan and press cooked rice to form crust.
Bake for 3 minutes at 350 degrees.



Add 1 C each of cheddar and Swiss cheese,
plus any cooked veggies you may have in the fridge.



In a bowl, combine 4 eggs, 3/4 C milk and 1/4 C parsley, along with these spices:
1/8 t paprika, 1/8 t onion powder, 1/8 t garlic powder, salt & pepper to taste.
Beat the liquids and spices together in a bowl and pour them over the rice crust mixture.



Bake at 350 degrees for about 30 minutes.
Enjoy!


This is a great way to use up leftovers in the fridge.
What a wonderful alternative for those who are unable to consume the conventional flour crust.
The next time you have a truckload of eggs and some leftovers,
I hope you'll give this a try.

Here's the original recipe.



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