Not sure what to do with your leftovers? No problem, we've got you covered! Our easy bake Rice Crusted Quiche is perfect for those lazy days.
500 grams cooked rice
50 grams finely grated hard cheese such as Parmesan, Cheddar, or a combination of both
200 grams cream/sour cream/cream cheese, or a combination of any
100 grams hard cheese: Parmesan/Cheddar/whatever you find in the fridge!
300 grams leftover green vegetables from the fridge or a meal, such as:
Courgettes - cooked, or fresh, grated and water squeezed out
Broccoli - cooked and cut into small pieces
Greens - cooked or fresh, shredded
Peas - cooked or fresh
Onions - cooked and chopped/sliced
Spring onions - fresh or cooked
Herbs: Small handful (fresh) or ½ teaspoon (dried) herbs: dill/parsley/mint/thyme
½ lemon (if you have one); zest only
100 grams leftover salmon/ham/chicken/bacon, cooked and chopped into small pieces (optional)
Pre-heat the oven to 200C/180C fan. Spray or rub oil inside the cake tin and line the base.
Put the cooked rice and cheese into a mixing bowl and use a fork to mix them together and mash them slightly. Add one beaten egg and mix well, then tip the mixture into the cake tin and use a spoon to spread it out over the base and about 5 centimetres up the sides. Take your time to make sure it’s even and well compacted, then put it into the hot oven for 20 minutes. Make the filling while the base is cooking, then turn the heat down to 180C/160C fan.
Put the cream cheese or cream into a large mixing bowl and mix in the remaining 5 eggs with a fork. Stir the grated cheese/s through then add the leftover vegetables, any ham or salmon, herbs, lemon zest, and salt and pepper. Mix well.
Put the tin onto an oven tray, in case the filling leaks. Pour the filling into the base and put it straight into the hot oven for 40 minutes, turning it 180 degrees halfway through to help it colour evenly. Once cooked, leave to cool for a few minutes then gently run a small palette knife around the edges before removing the springform (don’t let the quiche cool fully in the tin as the crust may stick).
Carefully transfer the quiche to a serving plate then either serve warm, or let it cool before storing in the fridge. If chilled, take it out of the fridge 30 minutes before serving to let it come to room temperature.