Ham and Spinach Quiche
Total time: 65 minutes
The rice makes a lovely crust, much healthier than the traditional pastry... and easier too, especially if you cook the rice earlier. Use either brown or basmati rice.
Ingredients:
- Crust
- 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
- 1 cup (8oz, 240ml) chicken stock to yield
1 1/2 cups cooked rice
- 1/4 cup (1oz, 30gr) shredded cheese
- 1 egg
- 1 tsp olive oil
- Filling
- 8oz (240gr) ham
- 8oz (240gr) frozen spinach or fresh, cooked spinach
- 5oz (150gr) mushrooms
- 1 tsp olive oil
- 3 eggs
- 1 cup (8oz, 240ml) cup milk
- 1/2 cup (4oz, 120gr) ricotta cheese
- 1/2 cup (2oz, 60gr) cup shredded cheese
Instructions:
- The rice: Cook the rice in stock.
- If doing in advance, refrigerate until needed.
- If doing now, spread the rice on a plate to cool for 5 minutes before making crust.
- The crust: Lightly whisk 1 egg.
- Mix cooked rice, cheese and egg.
- Pat into a lightly oiled quiche or 10" (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 10 minutes.
- The filling: Cut ham into small strips or cubes.
- Thaw spinach, squeeze out all water.
- Trim and slice mushrooms.
- Heat oil in nonstick skillet and lightly sauté mushrooms.
- Whisk 3 eggs and milk together.
- To assemble: When crust is done, remove from oven.
- Spread the spinach evenly over the crust.
- Top with ricotta, mushrooms, ham and shredded cheese.
- Pour egg mixture over all and bake, 40 - 50 minutes, 400F (200C). When done the center should be firm or with a very slight jiggle.
- Remove from oven and let rest 5 minutes before cutting.
Note: I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full.