I was left pondering after xmas what should I do with all the leftover ham. There is only so many times you can have ham sandwiches! This quiche is really simple to put together and the rice base apart from the benefit of being gluten free is a much healthier alternative to a pastry base. My husband who is brutally honest when it comes to my cooking, said it was the best quiche he has ever had!
Base:
500g cooked brown rice
2 eggs, lightly beaten
Filling:
1 onion, finely chopped
200g ham or lean bacon
5 eggs, lightly beaten
0.3 cup of soy milk or low fat milk
150g grated reduced fat cheese
500g cooked pumpkin, diced
1. Preheat oven to 160 (fanforced) and lightly grease a pie dish or cake tin with removable sides.
2. To make crust, mix cooked rice and eggs until well combined. Press mixture into base of dish and bake for 15-20 mins until crust is firm.
3. Meanwhile, make the filling by cooking the onions in a frying pan over medium heat until softened. Then add bacon/ham and cook for a further few minutes.
4. Combine milk, cheese and eggs in a bowl. Place cooked pumpkin and onion/ham into the egg mixture and stir together.
5. Pour into rice crust and bake for ~50 minutes or until set and golden.
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