My mom absolutely loved quiche and recently I discovered this recipe for Ham Quiche with Rice Crust tucked away in one of her old recipe boxes. I added green chilies, Louisiana hot sauce and a touch of yellow mustard to give it a taste-lift.
The ham, cheese and eggs seemed to compliment the rice crust, and to me it tasted much better than the traditional flour crust. I think this quiche would be every bit as good without the ham although my husband said he prefers it with the ham. Either way it makes a light and satisfying meal that’s sure to garner “compliments to the chef.”
Ham Quiche with Rice Crust
2 cups cooked rice
1 1/2 cups fully cooked ham, cut into 1/4-inch cubes
1 cup cheddar cheese, grated
1 cup Swiss cheese, grated or diced
1/2 teaspoon Louisiana hot sauce
1-4 ounce can diced green chilies
1/2 cup milk
1 teaspoon standard yellow mustard
1/8 teaspoon garlic powder
1 tablespoon dried onion flakes
Spray a 9-inch glass pie pan with cooking spray; press in rice to form the crust. Combine ham, cheeses and pepper sauce; spread over rice crust. Beat together eggs, green chilies, milk, mustard, garlic powder and onion flakes; pour over ham and cheese mixture. Bake at 350° for 30 to 40 minutes, or until a knife inserted in the center comes out clean. Allow to stand for 5 to 10 minutes before cutting and serving.
Yield: 6 servings