Rice-crusted Quiche

16 votes

This is an ideal way to use up any left-over cooked rice. Adapt the filling to include whatever you have in the fridge.

50 Minutes

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  • 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


  1. Preheat the oven to 200°c.
  2. 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.
  3. 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.
  4. Beat the three remaining eggs and stir in the rest of the cheese, the chopped vegetables, herbs, salt and pepper.
  5. Pour the mixture over the rice base and return the quiche to the oven for 30 minutes until golden and firm.
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