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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Perfect recipe for using up leftovers! If you have eggs, milk, rice and cheese, you can practically clean out your fridge right into your quiche pan. Sometimes I even add some leftover meat. It can be served fresh hot or cold or freeze it for a quick, easy meal during the week! Ingredients:
2 cups rice, cooked |
1 egg, beaten |
1 teaspoon soy sauce |
1/2 lb vegetables, any leftover cooked veggies, chopped |
4 eggs, beaten |
1 1/2 cups milk |
1 cup cheese, grated |
1/2 teaspoon salt (optional) |
1 pinch pepper |
1 pinch nutmeg |
Directions:
1. CRUST:.
2. Mix together cooked rice, egg and soy sauce.
3. Spread evenly to cover well-buttered quiche pan or pie plate.
4. Bake rice crust at 350 F for 10 minute.
5. FILLING:.
6. Place chopped vegetable in bottom of crust.
7. Mix together: eggs, milk, salt, pepper and nutmeg. Pour over vegetables.
8. Top with grated cheese.
9. Bake at 350 F for 45 minutes or until set.
10. Remove from oven and let sit ten minutes before serving.
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