Imported from Instagram
Rice Crust Quiche
A delicious and clever gluten-free alternative to traditional quiche, using cooked rice to form a crispy crust. Perfect for using up leftover rice.
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Ingredients
- 200 g cooked rice (ideally leftovers)
- 3 eggs (for the rice crust)
- 150 g chicken cutlets (cut into pieces)
- 2 onions (previously caramelized)
- mushrooms (sliced, about 150g)
- 4 eggs (for the quiche filling)
- 20 cl heavy cream
- shredded cheese (for topping)
- salt (to taste)
- pepper (to taste)
Steps
- 1
Preheat the oven to 180°C.
- 2
In a bowl, mix the 200 g of already cooked rice with 3 eggs until a homogeneous consistency is obtained.
- 3
Line the bottom and sides of a tart pan with this rice mixture to form the crust.
- 4
Bake the rice crust for 15 minutes at 180°C until slightly firm.
- 5
Meanwhile, prepare the filling by sautéing the chicken pieces and sliced mushrooms. Ensure the onions are already caramelized.
- 6
In another container, prepare the quiche filling by whisking the remaining 4 eggs with the 20 cl of heavy cream. Season with salt and pepper.
- 7
Remove the pan from the oven and spread the chicken, mushrooms, and caramelized onions evenly over the pre-baked rice crust.
- 8
Pour the quiche filling (egg-cream mixture) over the toppings.
- 9
Generously sprinkle shredded cheese on top.
- 10
Bake again for 30 minutes at 180°C until the quiche is golden brown and set.
Notes
This recipe is naturally gluten-free. It's a great way to turn leftover rice into a complete meal.
Nutrition per serving
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