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Pumpkin Rice Quiche

2 Comments

I  had some pumpkin and some sweet potatoes that were near their use by date (even a little past it if the truth be told) but with careful peeling and chopping I was able to salvage 3 cups of mash at the end of the day. You have seen the muffins, now behold the quiche! This is a great way to use up left over rice (and pumpkin/sweet potato). I still have 1 cup of mash left….watch this space 🙂

Pumpkin Rice Quiche
Serves 6

2 cups cooked rice
2 eggs
3/4 cup cheese
2 Tbls chopped parsley
1 Tbls oil
1 onion, chopped
2 cloves garlic, crushed
2 bacon rashers, chopped
1 cup cold, cooked, mashed pumpkin (I used a combination of pumpkin and sweet potato)
2 eggs, lightly beaten
3/4 cup milk
1/2 cup grated cheese
1 Tbls chopped thyme

Preheat oven to 190C.
Grease a 23cm pie dish. Combine rice, eggs, cheese and parsley. Press into base and sides
Of prepared dish. Place on oven tray. Cook for 20mins. Cool
Reduce oven to 180C.
Heat oil and add onion, bacon and garlic, cook until onion is soft. Cool.
Combine onion, pumpkin, eggs, milk, cheese and thyme. Pour into crust.
Cook for 45 mins.

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Author: kolandasimone

40, on my way to 40 something...Still not sure what I want to do when I grow up, retire probably... Food obsessed, love to cook it, read about it, eat it... Chock full of useless information that crowds out the useful stuff sometimes.

2 thoughts on “Pumpkin Rice Quiche

  1. Pingback: Gateau di zucca e patate | La Caccavella

  2. Now that sounds like an interesting combination.

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