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Menu Plan for Spring II: Week 7, Thursday

Ham and Red Pepper Quiche

Cooking time:  45 minutes for menu          Cooking schedule: see below for instructions

     Once I discovered rice crusts, quiches became a favorite, easy dish. I always try to cook the rice ahead. If you didn't, spread it on a plate to cool for 5 minutes before mixing in the egg and cheese. Feel free to use pastry if you like a more traditional pie. Add any leftover asparagus....

Ham and Red Pepper Quiche  

Total time: 60 minutes
    The rice makes a lovely crust, much healthier than the traditional pastry... and easier too, especially if you cook the rice earlier.

 Ingredients:

• 1/2 cup (3.3oz, 95gr) brown rice, quick cooking
• 1 cup (8oz, 240ml) chicken stock
• 1/4 cup (1oz, 30gr)  shredded cheese
• 4 eggs
• 1 tsp olive oil
• 6oz (180gr) ham, cut into small pieces
• 1 red bell pepper, cut into strips
• 1/2 green bell pepper, cut into strips 
• 3 - 4 tbs snipped, fresh garlic or regular chives  or 1 tbs dried chives
• 1/4 cup (2oz, 60gr) Greek yogurt
• 3/4 cup (6oz, 180ml) milk (or all milk)
• 3/4 cup (3oz, 90gr) shredded cheese
• olive oil

 Instructions:

• 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, 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:
• 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 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: 45 minutes Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, large skillet, large bowl, whisk, quiche or pie plate, baking sheet, small saucepan with lid for rice Cook rice if not done earlier Turn oven on 400F (200C) Trim, cut asparagus, sauté Slice peppers, add to skillet, sauté Cut ham Shred cheese if needed

Whisk egg Add cheese, rice, combine Lightly oil quiche plate, pat in crust, bake Snip chives Whisk 3 eggs, yogurt, milk, chives Remove crust, assemble quiche Bake quiche      30 minute break Check quiche - should be little wobble in center Remove quiche when done, let rest Cut and serve

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By Katie Zeller

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