Quiche (Savory Pie) with Rice Base

A great idea for using up leftover cooked rice. We turn it into a base for a quiche or savory pie, which is also gluten-free, and the preparation is quick and simple.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 300 g Rice, white, long grain, cooked

  • 50 g Cheese, Parmesan, grated

  • 5 pieces Egg, fresh

  • 150 g Sweet cream

  • 150 g Sour cream

  • 0.5 teaspoons Salt, table

  • 1 handful Tomato, red

  • pieces Butter, unsalted

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a round pie dish, 24 cm in diameter, with butter.

  2. In a bowl, mix the cooked rice, grated Parmesan, and one egg white. Use the prepared mixture to line the bottom and sides of the pie dish. Press down slightly with your palm, then place the dish in the oven for 10 minutes.

  3. In a bowl, combine four eggs and one egg yolk, cooking cream, sour cream, and salt. Mix the ingredients well, then pour into the pie dish over the partially baked rice base. Arrange halved cherry tomatoes on top. Bake the quiche for another 40 minutes.

Nutrition Information (Per 100g)

  • Calories: 179.38 kcal
  • Fat: 11.94 g
    • Saturated Fat: 6.34 g
  • Carbohydrates: 8.77 g
    • Sugars: 0.47 g
  • Protein: 6.81 g
  • Fiber: 0 g