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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Quiche gets dressed up for the holidays with a brown rice crust and a filling packed with turkey, cranberries and butternut squash. Ingredients:
1 cup uncooked gourmet brown rice blend (such as lundberg jubilee or countrywild) |
2 cups water |
1/2 cup grated parmesan cheese |
1 egg |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
vegetable cooking spray |
2 cups cubed peeled cooked butternut squash, divided |
1 cup chopped cooked turkey |
2 teaspoons minced fresh or 1/2 teaspoon rubbed sage, divided |
3 eggs |
2/3 cup evaporated skimmed milk |
1/8 teaspoon white pepper |
1/2 cup grated parmesan cheese |
2 tablespoons dried cranberries |
3/4 cup whole-berry cranberry sauce |
sage sprigs (optional) |
Directions:
1. Combine rice and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand, covered, 10 minutes. Fluff with a fork.
2. Combine cooked rice, 1/2 cup cheese, 1 egg, salt, and black pepper in a bowl; stir well. Press into a 10-inch pie plate coated with cooking spray, and bake at 350° for 12 minutes. Spoon 1 cup squash, turkey, and half of sage into prepared crust.
3. Combine the remaining squash, 3 eggs, milk, and white pepper in a blender; process until smooth, and pour into crust.
4. Combine remaining sage, 1/2 cup cheese, and dried cranberries; sprinkle over quiche. Bake at 350° for 40 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Serve with cranberry sauce, and garnish with sage sprigs, if desired.
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