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…