Rice-crusted Quiche

clock 20 minutes + 30 minutes bowl Serves 4


  • 4 eggs
  • 2-3 cups leftover, cooked rice
  • 1 Tbsp oil
  • ½ cup cheese
  • 1-2 cups leftover vegetables
  • 2 Tbsp chopped parsley or herbs of your choice
  • Salt
  • Pepper
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  • 1. Preheat the oven to 200°c.

  • 2. Crack one egg into a medium-sized bowl, beat it lightly and then stir in the rice and olive oil. Grease a shallow quiche dish and spread the rice over the bottom of the dish, pressing it down with the back of a spoon to make a smooth, firm base.

  • 3. Sprinkle some of the grated cheese over the base. Put the rice crust into the oven for 10 minutes, to firm it up before you add the topping.

  • 4. Beat the three remaining eggs and stir in the rest of the cheese, the chopped vegetables, herbs, salt and pepper.

  • 5. Pour the mixture over the rice base and return the quiche to the oven for 30 minutes until golden and firm.

By Love Food Hate Waste

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