Rice Quiche Crust Recipes

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HAM AND WILD RICE QUICHE



Ham and Wild Rice Quiche image

This is a nice change from ordinary quiche. Full of ham, wild rice, mushrooms, red bell peppers, and flavored with a touch of Dijon mustard, this quiche is fabulous for breakfast, lunch, or dinner. And the meat & veggie mixture is terrific simply scrambled with eggs for a quickie meal!

Provided by Sue S.

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h40m

Yield 6

Number Of Ingredients 13

¾ cup water
¼ cup uncooked wild rice
1 (9 inch) unbaked pie crust
1 cup cubed cooked ham
⅓ cup finely chopped red bell pepper
¼ cup thinly sliced green onion tops
1 (4 ounce) can sliced mushrooms, drained
3 eggs, beaten
1 cup sour cream
1 tablespoon Dijon mustard
½ teaspoon salt
⅛ teaspoon black pepper
2 cups shredded Swiss cheese

Steps:

  • In a small pot, bring the water and wild rice to a boil. Cover, reduce heat to low, and simmer 45 minutes.
  • Preheat oven to 425 degrees F (220 degrees C). Bake the pie crust 10 minutes, or until golden brown. Reduce heat to 400 degrees F (200 degrees C).
  • In a bowl, mix the cooked rice, ham, red bell pepper, green onion tops, and mushrooms. In a separate bowl, mix the eggs, sour cream, mustard, salt, and pepper.
  • Sprinkle the bottom of the pie crust with 1 cup Swiss cheese. Spread the rice, ham, and vegetable mixture over the cheese, and cover with the egg mixture. Top with remaining Swiss cheese.
  • Bake 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 653.3 calories, Carbohydrate 25.8 g, Cholesterol 195.3 mg, Fat 46.7 g, Fiber 2.2 g, Protein 32.8 g, SaturatedFat 24 g, Sodium 948.3 mg, Sugar 2.3 g

QUICHE CRUST / SHORTCRUST PASTRY FOR PIES



Quiche Crust / Shortcrust Pastry for Pies image

Recipe video above. This is a recipe for quiche and pie crusts, both of which are made using shortcrust pastry. This is a great, EASY classic quiche crust. Quiche crusts are just made with shortcrust pastry. Made using a food processor, very slightly adapted from this recipe by Emeril Lagasse.Inactive chill time: 1 hour. This is the recipe I've been using for years and years, and it has never failed me! Makes pastry for 1 x 23cm / 9" pie dish or tart tin (serves 8 - 12 people).

Provided by Nagi | RecipeTin Eats

Categories     Baking     Mains

Time 50m

Number Of Ingredients 4

1 1/4 cups (185g / 5.6 oz) plain white flour ((all purpose flour))
1/2 tsp salt
100g / 7 tbsp unsalted butter, cold, cut into 1cm/ 1/3" cubes
3 tbsp ice cold water (+ more as required)

Steps:

  • Place flour, salt and butter in a food processor.
  • Pulse 10 times or until it looks like breadcrumbs.
  • With the motor running on low, pour 2.5 tbsp of water into the tube feeder.
  • Turn up to high and blitz for 30 seconds or until it turns into a ball of dough. Initially it will look like breadcrumbs, then it will turn into a ball of soft dough - some random escaped bits is fine. If it doesn't look like its coming together at 20 seconds, add another 1/2 tbsp of water. Don't blitz longer than 30 seconds at most.
  • Form a disc, wrap in cling wrap. If there are escaped crumble bits, that's fine - just press them in. Refrigerate for 1 - 3 hours.
  • Preheat oven to 200C/390F (standard) or 180C/350F (fan forced)
  • Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour, then roll out into a 27cm/11" round.
  • Gently roll the pastry so it wraps around the rolling pin.
  • Unroll it over the quiche pan or pie dish - 23cm / 9".
  • Press the pastry into the edges of the quiche pan, patching up edges if required (if pastry doesn't quite reach top of rim).
  • Roll the rolling pin across the top to cut off the excess pastry.
  • Optional extra "safe measure" refrigeration - 15 minutes. See (Note 2).
  • Place a large piece of parchment paper over the pastry, then fill with baking beads or lots of rice or dried beans to weigh it down. (Note 3)
  • Bake for 20 minutes, then remove from oven.
  • Turn oven DOWN to 180C/350F (or 160C/320F fan).
  • Use excess paper to CAREFULLY remove hot beads, then return to oven for 10 minutes or until base is light golden.
  • Remove from oven and fill with chosen Quiche Filling. Quiche Lorraine, Salmon Quiche, Italian Sausage or your other filling of choice.
  • The pastry will not be 100% cooked, it finishes cooking with the filling. It's cooked enough so the crust will not go soggy.

Nutrition Facts : Calories 173 kcal, Carbohydrate 17 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 235 mg, ServingSize 1 serving

GUEST CONTRIBUTOR



Guest Contributor image

This recipe for Broccoli and Cheddar Quiche with Brown Rice Crust is from Addie Gundry's The Lighten Up Cookbook. "This brown rice crust is a healthier departure from the typical buttery flaky pastry. The crust recipe could even be repurposed when making pumpkin pie or savory tarts for a fun new twist." Copyright © 2018 by Addie Gundry in The Lighten Up Cookbook and reprinted by permission of St. Martin's Griffin. Find other recipes from this cookbook here.

Provided by By Guest Contributor | June 6, 2018 8:43 pm

Time 1h10m

Yield 6

Number Of Ingredients 10

2 cups cooked brown rice, cooled (you'll need about 2⁄3 cup uncooked brown rice to yield 2 cups cooked).
1¼ cups cheddar cheese, finely grated
¼ cup Parmesan cheese, finely grated
5 large eggs
½ teaspoon herbes de Provence
1 pinch nutmeg
To taste salt and pepper
2 cups broccoli florets, blanched
6 ounces cremini mushrooms, chopped
4 scallions, sliced

Steps:

  • 1 Preheat the oven to 450°F. 2 Combine the rice, ¼ cup of the cheddar cheese, the Parmesan cheese, and 1 egg. 3 Press the mixture into the bottom and up the sides of a 9-inch pie pan to ¼-inch thickness. 4 Bake for 7 minutes until the crust begins to brown. 5 In a large bowl, beat the remaining 4 eggs with the herbes de Provence, nutmeg, salt, and pepper. 6 After the crust has baked, lower the oven temperature to 375°F. 7 Layer the broccoli, mushrooms, remaining 1 cup cheddar cheese, and scallions onto the crust. 8 Pour the egg mixture over the vegetables and cheese. Bake for 35 to 40 minutes until set and the top is golden.

RICE-CRUST QUICHE



Rice-Crust Quiche image

My favorite room in our house is the kitchen, where I love to carry on the country cooking traditions passed down to me through my grandmother and mother. I also enjoy sewing and crafting with my daughters.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

2-1/2 cups warm cooked rice
1/4 cup butter or margarine
1-1/2 cups finely chopped fully cooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
Several drops of hot pepper sauce
3 large eggs
1/2 cup whole milk
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Chopped fresh parsley

Steps:

  • With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

Nutrition Facts :

RICE PIE CRUST



Rice Pie Crust image

This pie crust is LOW in calories & can be used for a lots of different fillings, such as onion pie or tomato pie.

Provided by Darlene Summers

Categories     Pie

Time 12m

Yield 1 9inch pie shell, 1 serving(s)

Number Of Ingredients 4

1 1/2 cups cooked rice
1 egg
1/3 cup shredded cheddar cheese
1 tablespoon parsley flakes

Steps:

  • Combine all ingredients and mix thoroughly.
  • Press into the bottom and up sides of 9-inch GLASS pie plate.
  • Microwave on HIGH till cheese is melted (about 1 1/2 to 2 minutes).

Nutrition Facts : Calories 590.5, Fat 17.9, SaturatedFat 9.7, Cholesterol 225.5, Sodium 311.9, Carbohydrate 81.4, Fiber 1.3, Sugar 0.5, Protein 22.7

RICE CRUST SPINACH QUICHE



Rice Crust Spinach Quiche image

Cooked quiche can be refrigerated for up to 3 days. For a lunch bag, cover with plastic wrap and reheat just to warm in the microwave

Provided by Northern_Reflectionz

Categories     Savory Pies

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups cooked brown rice
1 cup shredded swiss cheese
5 eggs
1/2 teaspoon curry powder
3/4 cup evaporated milk
1 (300 g) package frozen chopped spinach (thawed and drained)
1/2 cup fresh mushrooms, sliced
2 tablespoons chopped green onions
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper

Steps:

  • Combine rice, 1/2 cup (125 mL) Swiss cheese, 1 egg and curry powder.
  • Press on the bottom and up the sides of a 9-inch (23 cm) oven-proof pie plate.
  • Bake in a 350º F (180º C) oven for 5 minutes.
  • Meanwhile, beat together remaining 4 eggs and milk.
  • Combine with spinach, mushrooms, green onions, garlic powder, pepper and remaining 1/2 cup (125 mL) cheese.
  • Pour into pre-baked crust.
  • Bake for 30 minutes or until a knife inserted near the centre comes out clean.
  • Let stand for 5 minutes before serving.

Nutrition Facts : Calories 184.1, Fat 9.3, SaturatedFat 4.6, Cholesterol 151.5, Sodium 123.4, Carbohydrate 14.1, Fiber 2, Sugar 0.9, Protein 11.7

CHICKEN RICE CRUST PIE



Chicken Rice Crust Pie image

Chicken Rice Crust Pie has the most wonderful, cheesy, rice crust. So easy and so delicious. This hearty, tasty, versatile dish is total comfort food.

Provided by Karin and Ken

Number Of Ingredients 20

3 cups rice, long grain, cooked
3/4 tsp pepper -
1 large egg, beaten
1 - 1 1/2 cups cheese, shredded
2 tablespoons olive or another vegetable oil
1/2 pound chicken breasts, boneless, skinless, chopped (or 2 chicken breasts)
3 1/2 cups mushrooms, fresh, sliced
1 cup onion, chopped
1 cup pepper, any color, chopped
2 tablespoons garlic, minced
2 tablespoons all-purpose flour -
1-2 tablespoons italian seasoning, dried
1/2 cup dry white wine
1/2 cup chicken broth -
salt - (to taste)
pepper - (to taste)
1/2 cup Parmesan cheese, shredded or grated
cooking spray
1 cup french's fried onions - (more or less to taste)
1 cup cheese, shredded (more or less to taste)

Steps:

  • Prepare your pie plate with cooking spray and set aside.
  • Cook rice according to your package directions.
  • Preheat your oven to 350 degrees.
  • In a large bowl beat your egg with a fork.
  • Add rice and pepper. Stir until totally blended together. All of your rice should have a slight yellow color to it.
  • Press into your pie plate. Press hard enough that the crust is firm against the bottom and sides of your pie plate.
  • Sprinkle cheese all over the bottom of the crust and bake for about 20 minutes.
  • Make sure all of the cheese is melted. Remove from oven and set aside. Leave your oven on.
  • In a large skillet place your oil, over medium to medium high heat, until it shimmers or a drop of water flicked in it dances.
  • Add chicken and stir until brown, between 4 and 5 minutes. Remove from skillet and reduce your heat a little.
  • Add more oil if necessary and allow it to heat up. When ready, add mushrooms and stir.
  • After a few minutes add your onions and stir until onions are tender.
  • Add peppers and garlic. Keep stirring for between 1 and 2 minutes. You do not want the garlic to burn.
  • Sprinkle flour and Italian seasoning over top of mushroom mixture. Stir for a few minutes.
  • Add white wine, cooked chicken and chicken broth. Stir until incorporated.
  • Taste your mushroom mixture and add as much salt and pepper as needed.
  • Simmer mushroom mixture for about 5 minutes. Mixture should thicken up.
  • Add Parmesan cheese and stir until totally blended.
  • Remove from heat and pour mushroom mixture into your prepared rice crust.
  • Press down on the mixture and smooth over the top as best you can.
  • Sprinkle your fried onions over top of your pie. Try to cover the entire top of the pie.
  • Last thing you need to do is add your shredded cheese to the top of your pie. Use as much cheese as you like. We try to make sure that the entire top of the pie is covered.
  • Bake for 35 minutes. You can broil for a minute or two at the end to brown your cheese more if you desire. Let stand for at least 5 minutes, if not 10. Serve and enjoy!

RICE QUICHE CRUST



Rice Quiche Crust image

This is a fast, easy, and healthy quiche crust that only takes minutes. It can be used with any quiche and may give you more creative ways in which to use rice.

Provided by Ann

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 15m

Yield 8

Number Of Ingredients 5

1 cup water
1 cup instant rice
1 tablespoon butter
1 pinch salt
cooking spray

Steps:

  • Bring water to a boil in a small saucepan. Stir in rice, cover pan, and remove from heat. Allow to stand until water is absorbed, about 5 minutes. Stir in butter and salt, if desired.
  • Spray a 9 inch pie pan with nonstick cooking spray. Spoon cooked rice into pan. Use the back of a spoon to firmly press rice along the bottom and sides of the pan to create a crust. Use crust with quiche fillings of choice, and bake as directed for quiche.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 34 g, Cholesterol 3.8 mg, Fat 1.4 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 34.7 mg

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