Holiday Quiche

Recipe Ingredients

1 cup	160g / 5.6oz	Uncooked gourmet brown rice blend
		(such as lundberg jubilee or countrywild)
2 cups	474ml	Water
1/2 cup	73g / 2.6oz	Grated parmesan cheese
1		Egg
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
		Vegetable cooking spray
2 cups	396g / 13oz	Butternut squash
		Cubed - peeled, cooked, and divided, divided
1 cup	146g / 5.1oz	Chopped cooked turkey
2 teaspoons	10ml	Minced fresh
		OR 1/2 teaspoon rubbed sage - divided
3		Eggs
2/3 cup	157ml	Evaporated skimmed milk
1/8 teaspoon	0.6ml	White pepper
1/2 cup	73g / 2.6oz	Grated parmesan cheese
2 tablespoons	30ml	Dried cranberries
3/4 cup	177ml	Whole-berry cranberry sauce
		Sage sprigs - (optional)

Recipe Instructions

This is a great way to use leftovers from your holiday dinner.

Combine rice and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand, covered, 10 minutes or until a knife inserted near center comes out. Fluff with a fork.

Combine cooked rice, 1/2 cup cheese, 1 egg, salt, and black pepper in a bowl; stir well. Press into a 10-inch pie plate coated with cooking spray, and bake at 350 degrees for 12minutes. Spoon 1 cup squash, turkey, and half of sage into prepared crust.

Combine the remaining squash, 3 eggs, milk, and white pepper in a blender; process until smooth, and pour into crust. Combine remaining sage, 1/2 cup cheese, and dried cranberries; sprinkle over quiche.

Bake at 350 degrees for 40 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Serve with cranberry sauce, and garnish with sage sprigs, if desired.

Yield: 8 servings (serving size: 1 wedge and 11/2 tablespoons cranberry sauce).

Source:
Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 101

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.