Quiche Make-Over.

Trying a new recipe each week is on my list of things I want to do before I turn 29.

Usually I don’t get the time to cook very much, and Hubby happily does all the dinners. He is really enjoying it and trying new recipes all the time too.
Last night I pulled my finger out and made a quiche for dinner. Usually when I think quiche, I think pastry, cream and loads of fat. Not so with this recipe.
Rice-crusted Quiche with Ham + Vegies.
Serves 8.
Prep Time: 10 minutes
Cooking Time: 1 hour 35 minutes
Low Fat. Low Saturated Fat. Gluten Free.
1 tsp olive oil (I used cooking spray instead)
2 leeks, white part only, sliced
300g baby spinach
4 eggs
3/4 cup (180ml) low-fat milk
pinch of nutmeg
300g sliced lean ham off the bone
1 small bunch of parsley, chopped
1/4 cup (20g) grated parmesan
1/4 cup (30g) grated gruyere cheese (I used low fat tasty cheese)
green salad, to serve
rice crust
3/4 cup (150g) short grain brown rice
1 egg, lightly beaten
1. Preheat oven to 180C or 160C fan. Lightly oil (I used the spray again) a 20cm pie dish.
2. To make rice crust, place rice and 2 cups water in a saucepan. Bring to the boil and cook, covered, for 15-20 minutes, until water is absorbed and rice is tender. Transfer rice to a bowl and set aside to cool.
3. Add egg to rice and combine. Press into dish with the back of a wet spoon to line base and side. Bake blind for 15 minutes, until shell is firm.

4. To make filling, heat oil in frying pan on medium. Cook leek for 5 minute, stirring, until soft (add a little stock or water to looked it if needed). Add spinach and cook for 1 minute, until wilted. Remove from heat and cool slightly. Whisk eggs and milk in a bowl. Add nutmeg (I left this out), ham and parsley, then stir in leek mixture, parmesan and gruyere. Season with pepper.
5. Carefully pour egg mixture into rice crust. Bake for 55 minutes, until top is golden and set.

6. Set aside for 5 minutes before cutting. Serve hot, or at room temperature, with a green salad.

The finished product.

From the magazine.

Each serve costs around: $3.20

In each serve (made in the orignal recipe): 923 kilojoules, 17g protein, 9g total fat (3g sat fat), 17g carbohydrate (2g sugar), 3g fibre, 703mg sodium.

Weight Watchers Points per serve: 3 points (made the way I did).

Review: It was nice to eat, it felt fresh and healthy. I wouldn’t put the parsley in next time. The flavour overpowered all the other subtle flavours. I think it needed something else in it though – perhaps tomato or capsicums (peppers). It was easy to make. I thought the rice crust would be too complicated and fall apart on me, but that part was no worries.

I guess the real question is, would I make it again? Probably. It’s cheap, healthy, and satisfying. I would just add those tomatoes or capsicums and try it that way.

Enjoy.

12 thoughts on “Quiche Make-Over.”

  1. The rice crust sounds really cool! And I bet you could use it for a lot of different things too, not just varieties of quiche. Thanks for the recipe and ideas!

  2. Yumm,

    Mine is in the oven now!

    My vege selection: Leek, red cap, zucchini, sweet white corn.

    Will let you know how it goes, thanks for the recipe Telle!

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