Usually in November cooks are trying to figure out what to do with leftover turkey and stuffing. That happens at our house, too, but what about those other leftovers like plain white rice?
That’s an easy question to answer. Put the leftover rice in a pie shell with eggs and vegetables, turn on the oven, and bake! A whole new dish with your leftover rice. And if you’ve never tried rice in quiche before, don’t worry. It really is delicious!
Since this is a “leftover” blog, I thought of “Here’s that Rainy Day” sung by Julie London. The first line goes, “Maybe I should have saved those leftover dreams.” If you can’t save the leftover dreams, at least save the leftover rice or turkey or even stuffing and make your own version of leftover quiche!
- 1 pie crust, par-cooked
- ½ cup onion, chopped
- ½ cup red pepper, chopped
- 1 cup ham, diced
- 1 cup cooked chicken breast, diced
- 1 cup peas
- 1 cup cooked rice
- 2 cups pepper cheese, grated
- 5 eggs
- 2 cups milk
- Dash cayenne pepper
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- Par-cook a pie crust. Set aside to cool.
- Preheat oven to 400 degrees.
- Put onion, red pepper, ham, chicken, peas and rice in a large bowl. Stir with a spoon.
- Put grated cheese in a bowl. With a fork, separate the cheese and stir it into the other ingredients.
- In a medium size bowl, combine eggs, milk, cayenne pepper, black pepper, and salt with a whisk.
- Spoon first mixture into cooled pie shell.
- Pour egg mixture over the onion mixture. Evenly distribute the liquid ingredients over the onion mixture carefully with a fork.
- Bake for 20 minutes. Check center to see if liquid mixture has solidified. If not cooked through, bake for five minute intervals, checking for doneness.