I made way too much rice to go with our curry the other night. I’ve been experimenting with different amounts, as I often get it wrong and end up with too little. So I was left with a whole container full of basmati and no desire to eat it. As I always do, I turned to the internet for ideas and decided on a rice crusted quiche based on the fact that I had a fridge full of veggies and some ends of blocks of cheddar and parmesan.
The edges of the crust turned out nice and crispy, while the bottom was quite soft. I used a tart pan, which shaped the thing nicely, but some of the egg filling leaked out the bottom through the rice so I think it would be best to bake this in a pie dish. When cold it slices nicely and makes a good lunchbox treat. I had it this morning fro breakfast, the base crisped a little in a hot pan and it was delicious.
For the Crust
3 cups cooked rice
1/2 cup grated parmesan
For the filling
3 cups veg, sautéed until soft (I used asparagus, zucchini and leek)
1 cup milk
1 cup grated cheese (I used cheddar and parmesan)
- Preheat the oven to 200 C / 390 F
- Mix together ingredients for crust and then push them into the bottom and up the edges of a greased pan.
- Bake crust for 10-15 minutes until starting to turn a golden brown.
- While crust is baking, sauté the vegetables in a bit of olive oil. Mix together eggs, milk and cheese.
- Spoon vegetables into the bottom of the crust and pour the filling on top.
- Bake for about 30 minutes or until filling is set and golden.