Ham and Spinach Quiche

Total time: 65 minutes
   The rice makes a lovely crust, much healthier than the traditional pastry... and easier too, especially if you cook the rice earlier.  Use either brown or basmati rice.

 Ingredients:

• Crust
• 1/2 cup (3.3oz, 95gr) quick-cooking brown rice
• 1 cup (8oz, 240ml) chicken stock    to yield 1 1/2 cups cooked rice
• 1/4 cup (1oz, 30gr)  shredded cheese
• 1 egg
• 1 tsp olive oil
• Filling
• 8oz (240gr) ham
• 8oz (240gr) frozen spinach  or fresh, cooked spinach
• 5oz (150gr) mushrooms
• 1 tsp olive oil
• 3 eggs
• 1 cup (8oz, 240ml) cup milk
• 1/2 cup (4oz, 120gr) ricotta cheese
• 1/2 cup (2oz, 60gr) cup shredded cheese

 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: Cut ham into small strips or cubes.
• Thaw spinach, squeeze out all water.
• Trim and slice mushrooms.
• Heat oil in nonstick skillet and lightly sauté mushrooms.
• Whisk 3 eggs and milk together.
• To assemble:  When crust is done, remove from oven.
• Spread the spinach evenly over the crust.
• Top with ricotta, mushrooms, ham and shredded cheese.
• Pour egg mixture over all and bake, 40 - 50 minutes, 400F (200C). When done the center should be firm or with a very slight jiggle.
• 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.