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Rice Crust Quiche
recipe
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Washington D.C.
Rice Crust Quiche
Becca Jacobs
Becca Jacobs
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$1.00
Taking leftover rice and turning into a fluffy, cheesy, loaded quiche! The perfect place to put your leftovers.
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You Need

4 servings
0:45
  • 1 1/2 cups bacon, chopped (~6 slices)
  • 6 eggs
  • 1 cup milk
  • 1/2 teaspoon diamond crystal kosher salt
  • 1/2 teaspoon smoked paprika
  • 1 cup sharp cheddar cheese, cubed
  • 1/2 cup chopped chives
  • 2 cups leftover cooked rice

    • How To

    1. Heat oven to 350F.
    2. Place a well-seasoned skillet or oven-safe non-stick pan on medium heat and add 1/4 cup of water along with the bacon. Cook until the bacon is crispy and the fat renders. With a slotted spoon, move the cooked bacon to a paper towel-lined plate. Remove the skillet from heat.
    3. In a large mixing bowl whisk to combine the eggs, milk, salt, and paprika.
    4. Stir in the cooled bacon, cheese chunks, and chives.
    5. Using a pastry brush or paper towel, coat the edges of the pan with some of the rendered bacon fat, ensuring the quiche is released easily from the skillet.
    6. Spread the leftover rice evenly along the bottom of the skillet, gently pressing it into an even layer. Pour the egg and cheese mixture on top, spreading it into an even layer.
    7. Bake for 30-35 minutes until the center of the quiche is set.
    8. Let it cool for 10 minutes before slicing and serving.