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.