Being Asian, my automatic solution to leftover rice is to stir fry it with bits of meat and vegetables to make Chinese-style fried rice. You guessed it. I have dozens of fried rice recipes in the archive — some with meat, some with seafood and almost always with a medley of vegetables.
But the last time that Speedy bought rice, he came home with a semi-glutinous variety. We had leftovers the other day and I was wondering how to recycle it. Not fried rice, for sure, because sticky rice does not make very good fried rice. I Googled a bit and found a site dedicated to teaching the world not to be wasteful with food. And there was a gorgeous recipe for a rice-crusted quiche.
For the uninitiated, a quiche is simply an omelet baked in a pie shell. The rice-crusted quiche, as the name so obviously suggests, has crust made with a mixture of rice, shredded cheese and lightly beaten egg. It is partially baked then topped with vegetables, more cheese and more beaten eggs, and baked again. You can use just about any combination of vegetables and any cheese variety or combination of cheeses for the topping.
I made this dish to salvage leftover rice but the quiche is so tasty and pretty that it would make a perfect brunch item over the holidays.
I used two baking dishes for my rice and cheese quiche. A small one with vegetables for Sam; a larger one with strips of ham for the rest of us.
Based on a recipe by Jane Hughes.
- 3 to 4 cups day-old rice
- 2 tablespoons melted butter plus more for greasing
- 1 tablespoon olive oil
- handful grated cheese
- 3 to 4 eggs
- 2 c chopped vegetables (I used onions, bell peppers and tomatoes)
- 3 slices ham cut into strips (optional)
- more cheese or combination of different cheeses, as much as you like
Preheat the oven to 300F.
Brush the bottom and sides of a baking dish with a little melted butter.
Rake through the rice with a fork to separate the grains. Stir in the butter, olive oil and grated cheese (I chose cheddar and Monterey Jack).
Beat one egg and pour into the rice. Sprinkle with salt and pepper. Stir thoroughly.
Press the rice mixture into the prepared baking dish. Bake for about 10 minutes or just until firm.
Take the rice out of the oven. Spread the chopped vegetables evenly on top (and the ham, if using). Sprinkle with salt and pepper.
Top with more cheese (I used crumbled feta, about a third of a cup).
Beat the remaining eggs with salt and pepper, and pour over the vegetables.
Sprinkle with more cheese (again, a combination of cheddar and Monterey Jack).
Bake for 25 to 30 minutes.
Cool for five minutes before cutting and serving.