Ingredients
The following ingredients have 2 Servings
- 1/2 cup (3.3oz, 95gr) brown rice, quick-cooking
- 1 cup (8oz, 240ml) chicken stock to yield 1 1/2 cups cooked brown rice
- 1 egg
- 1/4 cup (1oz, 30gr) shredded cheese
- 8oz (250gr) shredded butternut squash
- 5oz (150gr) baked or deli ham, cut into slices
- 3oz (90gr) Brie or Camembert cheese, cut into slices
- 2 tbs fresh, chopped sage
- 3 eggs
- 1 cup (8oz, 240ml) milk
Instruction
- The Crust:
- Cook rice in stock according to package instructions.
- When done, spread out on a plate for 5 minutes to allow to cool a bit.
- Lightly oil a 10″ (25 cm) pie or quiche plate.
- Lightly whisk 1 egg.
- Add 1/4 cup shredded cheese and cooked rice. Mix well.
- Pat into the quiche plate, working it up the sides as best you can.
- Bake in 400F (200C) oven for 8 minutes. Remove.
- The Filling:
- Whisk 3 eggs and milk together.
- To assemble:
- When crust is done, remove from oven.
- Spread squash evenly over the crust.
- Lay the ham on the squash and the cheese on the ham.
- Sprinkle the sage over all.
- Pour the egg mixture over as evenly as you can.
- Bake for 30 minutes, until center has just set.
- Remove and let rest 5 minutes.
