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Cooking time: 50 minutes for menu Cooking schedule: see below for instructions
I don't make pie crusts but we like quiches and tarts. The solution is to make the crust with rice, quinoa or even pasta. A brown rice crust makes a much healthier alternative to a buttery short crust pastry... And, with the slightly nutty flavor, we like it better'. If you have any ricotta left, spoon it on the peppers and reduce the shredded cheese a bit
Ham and Red Pepper Quiche Preparation and cooking time: 20 prep, 30 baking1/2 cup brown rice, quick cooking
1 cup chicken stock
1 cup (4oz, 120gr) shredded cheese, divided
4 eggs
1 tsp olive oil
6oz (180gr) ham cut into small pieces
1/2 red bell pepper
1/2 green bell pepper
3 - 4 tbs snipped, fresh garlic or regular chives or 1 tbs dried chives
1/4 (2oz, 60ml) cup Greek yogurt
3/4 (6oz, 180ml) cup milk (or all milk)
olive oil
The rice: Cook the rice in stock. If doing in advance, refrigerate until needed. If doing now, spread the rice on a plate to cool for 5 minutes before making crust.
The crust: Lightly whisk 1 egg. Mix cooked rice, 1/4 cup cheese and egg. Pat into a lightly oiled quiche or 10" (25cm) pie plate, working it up the sides a bit for the edges. Bake in 400F (200C) oven for 10 minutes.
The filling: Cut peppers into thin strips. Cut ham into small pieces. Heat oil in nonstick skillet and lightly sauté pepper strips.
Whisk 3 eggs, yogurt and milk together. Add the chives.
To assemble: When crust is done, remove from oven. Spread the pepper strips evenly over the crust. Spread the ham on top. Sprinkle on the remaining 3/4 cup cheese. Pour egg mixture over all and bake, 30 minutes, 400F (200C). Remove from oven and let rest 5 minutes before cutting.
Note: I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full…
Cooking schedule: 50 minutes |
Slice peppers and sauté |
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