Delicious rice crust quiche!!!

Here’s one for all of those that want to make pastry encrusted goodies but would prefer not to eat pastry or really can’t make pastry!

Easiest yummiest quiche in no time.

ingredients

1C rice (any variety of white)
1.5 C water
2Tsp of grated Parmesan cheese

5 eggs (1 for rice mixture)
1/3 C of sour cream
1/2 C grated cheese
1 tsp Dijon mustard
Salt
Pepper

2 C of Veges/ filling
Any of :

Spinach
Capsicum red
Bacon
Olives
Broccoli (currently testing this one for safeness… Let me know)
Etc

Microwave the rice and water for 12 mins.
Preheat oven to 180 deg C.
Mix cooked rice with one egg and the Parmesan Cheese.

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Press the rice into a flan tin, mould edges into a lip. Flatten using the back of a wet spoon. Press the edges down with wet fingers and spoon to form into a 1 cm lip.

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Once you have pressed the rice into the tin, bake at 180 for 15-20 mins, or until the rice has a light colouration to it.

Mix the eggs, dijon mustard, salt, pepper and cheese in a bowl. Chop and arrange the vegetables/fillings within the rice crust.

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Pour over the egg mixture and put it back in the oven. Cook for 20-25 mins or until the egg mixture has set and the crust is golden.

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I cooked a vegetarian version of the quiche this time, but an alternative is to do a bacon and egg pie! Meerly substitute the veges for bacon pieces and pour over the egg mix. I would also leave out the mustard and replace the sour cream with light thickened cream.

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Enjoy!

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GLORIOUS creamy whole grain chicken

This one is super easy and done in 12 mins!!! And ohh so yummy.

Ingredients
2 chicken breasts skin off diced
3 TBsp of GF flour
3 TBsp of whole grain mustard
250ml of lite thickened cream
Salt
Pepper
1 red capsicum
3 C of chopped fresh spinach

1C rice
2C of water

In a microwave dish with high sides add rice and water and cook on high for 12 mins

Cube and flour the chicken and add to hot fry pan with a TBSp of oil. Cool until lightly brown.

Add diced capsicum and cook through. Add salt and pepper to taste.

Add the cream & mustard and heat through. At the last minute toss through the spinach and allow it to wilt.

Serve hot

🙂

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