Ham and Red Pepper Quiche
Preparation and cooking time:
15 prep, 30 baking
The ham I use is 'raw' so I sautéed it quickly, while the crust baked. I lightly sautéed the pepper strips as well. The rice makes a lovely crust, much healthier than the traditional pastry... and easier too, especially if you cook the rice earlier. I used Swiss cheese.
Ingredients:
- 2/3 cups brown rice, 125gr, 4.4oz
- 1 1/3 cups chicken stock, 310gr, 11oz
- 1/4 cup shredded cheese, 30g, 1oz
- 1 large egg, 65gr, 2.3oz
- 1 tsp olive oil, 4.5gr, .16oz
- ham, thick slice, cut into small pieces, 175gr, 6oz
- 1 medium - large red or green pepper, 160gr, 5.6oz
- 3 - 4 tbs snipped chives or 1 tbs dried chives
- 3 large eggs, 195gr, 6.9oz
- 1 cup 2% milk, 240gr, 8.4oz
- 3/4 cup shredded cheese, 90gr, 3oz
- 1/2 tsp olive oil, 2gr, .05oz
Instructions:
- The crust:
- Cook brown rice in stock according to package directions. Can be done ahead or the day before. If rice is just cooked, spread it on a plate to cool for 5 minutes before adding to egg.
- Oil a 9" (22 cm) pie or quiche plate.
- Lightly whisk egg.
- Mix rice, cheese and egg.
- Pat into the quiche plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 10 minutes.
- The filling:
- Cut pepper into thin strips.
- Cut ham into small pieces and sauté in nonstick skillet until lightly browned.
- Remove ham from skillet add pepper and lightly sauté.
- Whisk the eggs and milk together.
- Add the chives.
- To assemble:
- When crust is done, remove from oven.
- Sprinkle ham evenly over the crust, then the pepper strips. Sprinkle on the cheese.
- Pour egg mixture over the top and bake, 30 minutes, 400F (200C).
- Remove from oven and let rest 5 minutes before cutting.
Note: I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full…
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Nutrition Information |
We normally have the leftovers, cold, for lunch.
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
