Vegetable Rice Quiche

Vegetable Rice Quiche Recipe - Vegetarian food from France and Switzerland

Region / culture: France, Switzerland | Servings: 6 |

Vegetarian diet

Introduction

Vegetable Rice Quiche is a delicious and nutritious dish that combines the flavors of rice, vegetables, and cheese in a savory pie. This recipe is perfect for a light lunch or dinner, and can be enjoyed hot or cold.

History

Quiche originated in France and is traditionally made with a pastry crust, eggs, cream, and various fillings such as cheese, vegetables, and meats. This version of Vegetable Rice Quiche puts a twist on the classic recipe by using rice as the base instead of pastry.

Ingredients

3 cups of cooked rice
1.25 cups (5 oz or 142 g) of shredded cheddar cheese, divided
4 eggs, divided
1 small zucchini, halved and thinly sliced
1 small tomato, chopped
0.75 cup of chopped onion
2 tbsp of butter or margarine
2 tbsp of flour
0.75 cup of milk, divided
1 tsp of crushed marjoram leaves
0.75 tsp of salt
0.25 tsp of ground black pepper

How to prepare

Combine 1 cup of rice, 0.75 cups of cheese, and 1 egg.
Press the mixture into the bottom and sides of a greased 10-inch pie pan.
Arrange zucchini and tomato slices over the crust.
In a small saucepan, cook the onion in butter until tender-crisp; then blend in flour.
Add 0.5 cups of milk and cook, stirring, until thick and bubbly. Remove from heat.
In a separate bowl, beat the remaining 0.25 cups of milk, remaining 3 eggs, marjoram, salt, and pepper; then stir into the onion mixture.
Pour the mixture into the prepared crust and sprinkle with the remaining 0.5 cups of cheese.
Bake at 350°F (177°C) for 35 to 40 minutes, or until set.
Let the dish stand for 5 to 10 minutes before serving.

Variations

You can customize this recipe by adding different vegetables, herbs, or spices to suit your taste preferences.

Cooking Tips & Tricks

Be sure to cook the rice until it is tender but still slightly firm, as it will continue to cook in the oven.

- You can use any type of cheese you prefer in this recipe, such as mozzarella, Swiss, or Gouda.

- Feel free to add other vegetables to the quiche, such as bell peppers, mushrooms, or spinach, for added flavor and nutrition.

Serving Suggestions

Vegetable Rice Quiche can be served with a side salad or a bowl of soup for a complete meal.

Cooking Techniques

The key to making a successful Vegetable Rice Quiche is to cook the rice and vegetables until they are tender but not mushy, and to bake the quiche until it is set and golden brown on top.

Ingredient Substitutions

If you don't have cheddar cheese, you can use any other type of cheese that melts well, such as mozzarella or Swiss.

Make Ahead Tips

You can prepare the Vegetable Rice Quiche up to a day in advance and bake it when ready to serve.

Presentation Ideas

Serve the Vegetable Rice Quiche on a platter garnished with fresh herbs or cherry tomatoes for a beautiful presentation.

Pairing Recommendations

Vegetable Rice Quiche pairs well with a crisp white wine or a light salad for a complete meal.

Storage and Reheating Instructions

Leftover Vegetable Rice Quiche can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Vegetable Rice Quiche contains approximately 300 calories.

Carbohydrates

Each serving of Vegetable Rice Quiche contains approximately 30 grams of carbohydrates.

Fats

Each serving of Vegetable Rice Quiche contains approximately 15 grams of fat.

Proteins

Each serving of Vegetable Rice Quiche contains approximately 12 grams of protein.

Vitamins and minerals

Vegetable Rice Quiche is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (cheese, milk, eggs) and wheat (flour).

Summary

Vegetable Rice Quiche is a balanced dish that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Vegetable Rice Quiche is a flavorful and satisfying dish that is perfect for a light meal or snack. With a crispy rice crust, creamy egg filling, and fresh vegetables, this quiche is sure to become a favorite in your recipe collection.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Vegetable Rice Quiche. It was many years ago, during a summer trip to visit my dear friend Martha in the countryside. We spent our days wandering through the lush gardens, picking fresh vegetables and herbs for our meals. One evening, as we sat down for dinner, Martha served us a beautiful Vegetable Rice Quiche that she had whipped up with ingredients from her garden. It was a medley of flavors that danced on my taste buds, and I knew right then and there that I needed to learn how to make it myself.

Martha graciously shared the recipe with me, and I took notes as she guided me through each step. The key to this quiche, she explained, was using the freshest ingredients possible. The vegetables should be crisp and colorful, the herbs aromatic, and the rice cooked to perfection. As I listened to her instructions, I felt a sense of nostalgia wash over me – a reminder of the countless hours I had spent in my own grandmother's kitchen, watching her cook and learning her cherished recipes.

When I returned home from that trip, I wasted no time in gathering the ingredients for my own Vegetable Rice Quiche. I carefully chopped the vegetables, cooked the rice, and mixed everything together with eggs, cheese, and a touch of cream. The mixture was then poured into a buttery pie crust and baked until golden and bubbling. The scent that wafted through my kitchen was heavenly – a symphony of savory aromas that promised a delicious meal to come.

As I pulled the quiche out of the oven and let it cool on the counter, I couldn't help but feel a sense of pride. This dish was a culmination of all the knowledge and skills I had acquired over the years – a testament to the love and care that went into every meal I prepared. And when I finally sliced into the quiche and took my first bite, I knew that Martha's recipe would become a treasured addition to my collection.

Over the years, I have made Vegetable Rice Quiche countless times, each batch slightly different from the last. Sometimes I add a sprinkle of fresh herbs or a handful of crispy bacon to mix things up. Other times, I experiment with different cheeses or vegetables, creating new and exciting flavor combinations. But no matter how I tweak the recipe, the essence of Martha's original creation remains – a simple yet elegant dish that never fails to impress.

I have shared this recipe with friends and family, passing on the tradition of making Vegetable Rice Quiche to the next generation. My grandchildren often gather in the kitchen with me, eager to learn the secrets of this delicious dish. As we chop, stir, and bake together, I see the same spark of excitement in their eyes that I felt all those years ago when I first learned the recipe from Martha.

And so, as I sit here now, reflecting on the journey that led me to this moment, I am filled with gratitude for all the wonderful people and experiences that have shaped my love of cooking. From my grandmother's kitchen to Martha's garden, each recipe I have learned has added a new layer of flavor and meaning to my culinary repertoire. And as I take another bite of my beloved Vegetable Rice Quiche, I am reminded once again of the joy that food can bring – a simple pleasure that connects us to our past, present, and future.