Carrot and Miso Dip
Make carrots shine with this healthy carrot and miso dip.
Rice-crusted Quiche
This is an ideal way to use up any left-over cooked rice. Adapt the filling to include whatever you have in the fridge.
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Ingredients
- 4 eggs
- Enough cooked rice to thickly cover the base of the dish you want to use (approx. 2-3 cups)
- 1 tablespoon olive oil
- A handful or two of grated cheese – whatever is available, a mixture is fine
- A mixture of vegetables eg sliced onions, capsicums and mushrooms
- A generous handful of chopped fresh herbs
- Salt and pepper, to taste
Method
- Preheat the oven to 200°c.
- Crack one of the eggs into a medium-sized bowl, beat it lightly and then stir in the rice and olive oil. Grease a shallow quiche dish and spread the rice over the bottom of the dish, pressing it down with the back of a spoon to make a smooth, firm base.
- Sprinkle some of the grated cheese over the base. Put the rice crust into the oven for 10 minutes, to firm it up before you add the topping.
- Beat the three remaining eggs and stir in the rest of the cheese, the chopped vegetables, herbs, salt and pepper.
- Pour the mixture over the rice base and return the quiche to the oven for 30 minutes until golden and firm.