Tag Archives: quiche

A Quick Quiche

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This is a long-forgotten ‘recipe’ that pops into my head occasionally. Instead of using pastry for a quiche base this uses rice.

QUICHE BASE

2 cups of cooked rice
1 egg, beaten
Salt and pepper

Place the cooked rice in a bowl. Add the beaten egg and combine quickly. Season with salt and pepper. Spoon the mixture into a quiche dish or pie plate, spread evenly across the base and side pressing in place with the back of a spoon.

QUICHE FILLING

The filling for a quiche is one of those things that can be pretty much anything you want it to be.

Tonight it was:

1/2 onion, finely chopped
2 large leaves of silverbeet (chard), stalks and leaves finely chopped
Small piece of capsicum (red pepper), finely chopped
1/2 tin of tuna, drained and flaked

Lightly saute the vegetables.

Add the tuna. Spread the mixture over the rice base, add a small amount of grated cheese.

Finally, make a mixture of eggs/milk/cream. Once again, this is very forgiving and you can use whatever you have to hand. I generally do not have cream available so I often add a spoonful of powdered milk to the regular milk to make it a bit creamier. However, tonight I did have some cream that I had bought marked down earlier in the week.

3 eggs
100ml thickened cream
100ml milk

Beat the eggs/cream/milk thoroughly then pour carefully over the filling. Bake in oven at 180C for 30 minutes or until firm to touch and golden.

I had started cutting the quiche before I remembered to photograph the finished product.

And dinner is served.

The first slice is always a bit tricky to get out, especially when it is warm but it still tasted great. In fact, this is equally as good hot or cold so that is our lunches sorted for the next couple of days.

Dinner – Gluten Free Quiche

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Although you can buy gluten-free pastry and it is possible to make it from scratch there is an easier option for the base of a quiche or savoury pie.

Quiche Base

1.5 cups cooked rice
1 egg
1 teaspoon dried mixed herbs
Freshly ground black pepper

Combine all ingredients, press mixture into a dish, chill for 30 – 60 minutes then add filling and proceed as for regular pastry case.

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Like pizza, quiche is great for using up small amounts of various ingredients for the fillings.  The combinations are limited only by your imagination.  Remember, that you do not need huge amounts of filling.

Today, I used bacon, mushroom and broccolini.  1 rasher of bacon, 1 mushroom, 1/2 onion and about half of a small bunch of broccolini.

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Here it is chopped up and ready.  I kept the stalks and florets of the broccolini separate. The onion is frozen as I have about 7 kgs of diced frozen onion in my freezer.  You can read about it here.

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I sauteed the onion and bacon before adding the chopped stalks and finally the mushroom and florets of the broccolini.

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I allowed the mixture to cool for about 5 minutes before spreading over the base of the quiche.

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I then covered this with 1 cup and grated cheese.

The final step is to make the custard, for that is essentially what a quiche is – savoury custard.  I never follow a specific recipe for this but it is a mixture of milk and eggs.

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Today I used:

3 eggs (they are extra large from our chickens)
1/4 cup double cream
1/4 cup water
1 tablespoon skim milk powder
Pinch of salt
Ground black pepper

Beat the ingredients thoroughly.

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Carefully pour the egg mixture over the filling.

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Don’t worry if the egg mixture does not cover the cheese.  It is best not to overfill the dish or you will find that it overflows during cooking.

Bake at 180C for 35 – 40 minutes or until firm to touch and golden.

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The rice crust can be made using whatever rice you prefer.  I use brown rice as it works equally as well as white.  Make sure the rice is well-cooked to help it stick together.

The filling can be any combination of whatever you choose.

The custard mixture is  milk and/or cream and eggs.  I happened to have the cream as it was bought to have with dessert last week when we had guests.  I generally do not have cream and tend to use skim milk powder blended with a smaller amount of water than normal to mimic evaporated milk.  From memory, I think it is about 1 cup of milk powder to 1/2 cup of water.

 

A Blast from the Past

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Last week I had lunch at a local cafe and I chose a salmon and dill tart which was listed as gluten-free.  Imagine my surprise when I discovered that the base was actually rice!  I remembered a long-forgotten recipe which I used to make that was exactly the same except mine used tuna rather than salmon.

You could use any variation of a quiche filling that you wish but this is the idea for the base which is simple and gluten-free.

A quantity of cooked rice – about 1 – 1.5 cups and 1 well-beaten egg.  Stir the egg into the hot rice and press into a pie/flan dish.  Chill until firm then fill and bake as per any quiche recipe.

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Friday Favourites – Savoury Quiche

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At the risk of sounding monotonous, here is another quiche recipe.  I use different fillings depending on what is available but the principle remains the same.

SAVOURY QUICHE

PASTRY SHELL

1 quantity of shortcrust pastry.  The recipe is here.  I use a 25cm (10 inch) quiche dish and this is more pastry than I need.  You can freeze the excess or use it and make something else while the oven is turned on for the quiche.

FILLING

4 eggs
Cream/milk/milk powder/evaporated milk
1/2 cup grated cheese
1/4 teaspoon cayenne pepper
2 rashers shortcut bacon, diced
1 onion, finely chopped
Free choice – could be asparagus, mushrooms, corn kernels, spinach, tomato slices

Lightly fry the bacon and onion.  Spread mixture over the base of the quiche.  Add whatever other filling ingredients you choose and top with the grated cheese.  Beat the eggs with milk and or cream.  I usually use milk powder and water mixed in equal proportions to make a slightly richer mixture.  Add the cayenne pepper.  Pour over the filling until it is within about 1cm of the top of the pastry shell.  Bake in 180 degree oven for about 40 minutes.

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I did not get an opportunity to photograph the finished product before dinner last night so here is what is left.  I have cut it into portions to freeze.  We will then have it in our lunches next week.

I love recipes like this that allow for a degree of flexibility depending on the available ingredients.  It is a great way to use up a few sad vegies from the crisper.