Okay, so, let’s talk quiche! I absolutely *adore* a good savory pie, and quiche? It’s the queen of the brunch table, if you ask me. But you know what’s even better? A super easy, totally unique **Quiche with Rice Crust**! Yeah, I know, rice crust? Trust me on this one. It’s a game-changer.
I stumbled upon this recipe years ago when I was trying to use up leftover rice (which, let’s be honest, happens to everyone, right?). I didn’t want to waste anything, so I got creative. And honestly, it’s one of the best kitchen discoveries I’ve ever made. The rice crust gets perfectly golden-brown, a little crispy, and it pairs unbelievably well with the creamy, cheesy filling. What a winner!
Why You’ll Love This Quiche with Rice Crust
Okay, so listen up, because this **Quiche with Rice Crust** is seriously amazing. Here’s why you absolutely NEED to make this ASAP:
- It’s ridiculously easy to make! Seriously, even if you’re a beginner, you got this. The rice crust is a breeze, promise!
- The flavor? OMG. It’s totally next-level. The slightly nutty rice crust is SO good with the creamy egg and cheese filling. I could eat it all day.
- Vegetarian friends, rejoice! This recipe is a total winner for you. It’s packed with flavor, and you won’t even miss the meat, I swear!
- It’s the perfect way to use up leftover rice! See, I’m all about not wasting food, and this is SUCH a tasty solution to that problem.
- Super versatile, you can add whatever veggies & cheese you like – customize it to your heart’s content!
Trust me. You won’t regret making this!
Ingredients for the Perfect Quiche with Rice Crust
Alright, time to gather your ingredients! Don’t worry, you probably have most of these in your kitchen already. I try to keep it simple, you know? Let’s break it down by what goes where, so it’s super easy to follow.
For the Rice Crust:
- 1 cup cooked rice (any kind you like! I usually use leftover basmati or jasmine)
- 1 large egg
- 1 tablespoon unsalted butter, melted (because butter makes everything better, right?)
- Salt and freshly ground black pepper, to taste
For the Quiche Filling:
- 6 large eggs
- 1 cup milk (whole milk is my go-to–makes it extra creamy!)
- 1/2 cup shredded cheddar cheese (or your favorite – Gruyere is amazing!)
- 1/2 cup cooked vegetables (I love spinach and mushrooms, but use whatever you have!)
- 1/4 cup chopped onion
- Salt and freshly ground black pepper, to taste (because seasoning is key!)
Step-by-Step Instructions: How to Make Quiche with Rice Crust
Okay, friends, let’s get down to the fun part! Making this **Quiche with Rice Crust** is easier than you think. Honestly, the hardest part is probably waiting for it to bake because the smells are amazing! I’ll break it down into easy, manageable steps. You got this!
Preparing the Rice Crust
First things first, fire up that oven! Preheat it to 375°F (190°C). Then, in a bowl, mix your cooked rice, egg, melted butter, salt, and pepper. Make sure the rice is nice and fluffy so it combines easily. Now, press that mixture firmly into the bottom and up the sides of your pie dish. I usually use my fingers for this. Get those edges nice and even, because you want that crust to be *perfect*. Pop it in the oven for about 10 minutes to start it crisping up.
Making the Quiche Filling
While the crust is getting prepped and ready, let’s work on the filling. Take those eggs and give them a good whisk in a bowl. Add the milk, most of your cheese (save a little for topping!), cooked veggies, and chopped onion. Season it with salt and pepper. Don’t be shy with the pepper; it adds a nice little kick, you know? Give it all a good whisk until everything is combined, and it looks nice and smooth.
Baking the Quiche with Rice Crust
Alright, time for baking magic! Take the par-baked crust out of the oven. Carefully pour the egg mixture into the rice crust, making sure it doesn’t spill over the edges. Sprinkle the remaining cheese on top, because more cheese is always a good idea, right? Now, back into the oven it goes! Bake for 30-40 minutes, or until the filling is set and the top is lightly golden brown. You’ll know it’s ready when a knife inserted into the center comes out clean (or with just a few moist crumbs — that’s what we want!).
Cooling and Serving
Patience, young Padawan! Let the quiche cool for at least 10-15 minutes before you slice it. Trust me, it needs to set up a little, or you’ll have a runny mess. Nobody wants that! Once it’s cooled a little, slice it up and serve it warm. I like to serve mine with a side salad or some fresh fruit. But honestly? It’s delicious all on its own. Enjoy!
Tips for Success: Perfecting Your Quiche with Rice Crust
Listen, even the best of us have had a little quiche hiccup or two, right? So, here are a few of my tried-and-true tips to make sure your **Quiche with Rice Crust** turns out absolutely perfect, every single time!
First, to avoid a soggy crust (nobody wants that!), make sure you fully *pre-bake* that rice crust. Those 10 minutes in the oven are KEY. It’ll give you a nice, sturdy base for the creamy filling. You don’t want a bottom you can’t properly slice.
Next, for a super creamy filling, use good quality eggs and whole milk. Trust me, it makes a HUGE difference! Also, don’t overbake! The filling should be set, but still a little jiggly in the center. It will continue to cook a bit as it cools.
And finally, have FUN with it! This recipe’s so adaptable. Don’t be afraid to experiment with different cheeses, veggies, and herbs. My favorite is a little fresh thyme, but play around and make it your own! The best part is experimenting. You might even discover your very own secret quiche ingredient!
Ingredient Notes and Substitutions for Quiche with Rice Crust
Okay, so, let’s talk about the ingredients! I get asked all the time about swapping things out. The beauty of this **Quiche with Rice Crust** is that you can totally get creative. Here’s what you need to know about a few of the ingredients and some easy swaps for you, because cooking should be fun & flexible, right?
For the rice, any cooked rice will work. I love using basmati or jasmine because of their great flavor and fluffy texture. But, brown rice? Totally fine! Got leftover wild rice? Even better! It adds a nice little nutty thing to it. As for the cheese, use what you love! Cheddar is classic, but Gruyere, Swiss, or even a blend would be amazing. And for the veggies? Go wild, friends. Just make sure you cook them before you add them to the quiche, especially if you’re using something like broccoli or carrots, so you don’t end up with crunchy veggies in your quiche. Yuck. Precooked is the key!
Variations on the Quiche with Rice Crust Theme
Okay, so, now that you’ve got the basic **Quiche with Rice Crust** down, let’s get a little wild and have some fun, shall we? One of the best things about quiche, in my humble opinion, is how versatile it is! You can tweak this recipe in so many different ways!
Add some fresh herbs to your egg mixture, like a pinch of chives or some fresh parsley. Swap out the cheddar for Swiss or Gruyere for some different flavor. Swap the veggies too! Caramalized onions are divine and mushrooms are always a winner. You like it a little spicy? Add some red pepper flakes. Don’t be afraid to experiment! That’s the best part: it’s your quiche, so make it yours!
Frequently Asked Questions about Quiche with Rice Crust
I know, I know. You guys probably have a TON of questions rattling around in your brains about this **Quiche with Rice Crust**. Don’t worry; I’ve got you covered! Here are some of the most common ones I hear. Hopefully, this answers everything. If not, ask away in the comments. I’m always happy to help!
Can I make this quiche ahead of time?
Absolutely! This is one of the *best* make-ahead recipes ever. You can assemble the entire quiche a day in advance, cover it tightly with plastic wrap, and store it in the fridge. Just add a few extra minutes to the baking time when you’re ready to bake. Or, you can make the whole thing and then gently reheat it later. It is so convenient, and a lifesaver!
How do I store leftovers?
If, by some miracle, you have leftovers (which is rare in my house!), you can store your **Quiche with Rice Crust** in the fridge, tightly covered, for up to 3 days. Reheat individual slices in the microwave (20-30 seconds, or until warmed through) or in a preheated oven at 350°F (175°C) until warmed. Trust me, it tastes great heated up.
What kind of rice is best?
Honestly? Any cooked rice! I usually use leftover basmati or jasmine rice because that’s what I usually have on hand. But brown rice, wild rice, even short-grain rice will work just fine. The key is to make sure it’s cooked and cooled before using it in the crust. Experiment and see which rice crust flavor you like best! I’d love to hear your favorite!
Can I freeze this quiche?
Yep! You sure can. Fully baked and cooled, wrap it up tightly in plastic wrap, then an extra layer of foil, and freeze for up to 2 months. Thaw it in the fridge overnight before reheating. It might lose a *little* of its texture, but the flavor will still be amazing. And there’s definitely nothing wrong with a perfectly acceptable, frozen quiche when you need one!
Estimated Nutritional Information for Quiche with Rice Crust
Alright, so I am not a nutritionist, and I don’t pretend to be one! But I’m always curious, so here’s a rough estimate of what you’re looking at, nutritionally speaking. It could change a bit, of course, depending on the ingredients.
If you have access, I’d love to know what it is– or let me know what you think below!
Storage and Reheating Instructions for Quiche with Rice Crust
So, you’ve got leftovers of your amazing **Quiche with Rice Crust**, right? Excellent! To store, just let it cool completely. Then, wrap it up tightly in some plastic wrap or pop it in an airtight container and stick it in the fridge. It’ll be good for about 3 days. When you’re ready to eat, you could eat it cold (it’s great!), but to reheat, pop a slice in the microwave for like, 30 seconds or so, and boom! Warm, delicious quiche all over again. Easy peasy!
Print
Quiche with Rice Crust
- Total Time: 60 min
- Yield: 6 servings
- Diet: Vegetarian
Description
A savory quiche with a unique rice crust.
Ingredients
- 1 cup cooked rice
- 1 egg
- 1 tablespoon butter, melted
- Salt and pepper to taste
- 6 eggs
- 1 cup milk
- 1/2 cup shredded cheese
- 1/2 cup cooked vegetables (e.g., spinach, mushrooms)
- 1/4 cup chopped onion
Instructions
- Preheat your oven to 375°F (190°C).
- Mix cooked rice, egg, melted butter, salt, and pepper. Press into a pie dish.
- Bake the crust for 10 minutes.
- Whisk eggs, milk, cheese, vegetables, and onion. Season with salt and pepper.
- Pour the egg mixture into the crust.
- Bake for 30-40 minutes, or until set.
Notes
- You can use any type of cooked rice.
- Feel free to add your favorite vegetables and cheese.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
