Recipe: Basic Use-It-Up Quiche with Rice Crust (freeze ahead)

BASIC USE-IT-UP QUICHE WITH RICE CRUST

"You can use almost any leftover vegetable or meat in this recipe. If you have eggs, milk, rice and cheese, you can practically clean out your refrigerator right into your quiche pan. I always add the cheese last when making this quiche. The cheese makes a beautiful mellow-brown crust on the top. I usually add a bit of chopped onion to my quiches for flavor. Broccoli makes an especially nice vegetable quiche."

FOR THE CRUST:
2 cups cooked rice (white or brown)
1 egg, beaten
1 teaspoon soy sauce

FOR THE FILLING:
1/2 pound any leftover vegetable, chopped (single vegetable or a mix)
4 eggs, beaten
1 1/2 cups milk or light cream
1 cup grated cheese (your choice of Swiss, cheddar, etc.)
1/2 teaspoon salt (optional)
1/8 teaspoon ground black pepper
Dash nutmeg or ground mace

TO MAKE THE CRUST:
Mix together cooked rice, egg and soy sauce. Spread evenly to cover well-buttered quiche pan or pie plate.

Bake rice crust at 350 degrees F for 10 minutes. Remove from oven.

TO MAKE THE FILLING:
Place chopped vegetable in bottom of crust.

Mix together: eggs, milk, salt, pepper and nutmeg. Pour over vegetable. Top with grated cheese.

Bake at 350 degrees F for 45 minutes, or until set. Remove from oven, and let set ten minutes before slicing, if serving fresh; or wrap pie pan, label and freeze.

TO SERVE (IF FROZEN):
Quiche can be served cold after thawing; or heat the thawed quiche at 350 degrees F for 20 minutes.

Makes 6 servings
Source: Frozen Assets: How to Cook for a Day and Eat for a Month by Deborah Taylor-Hough