• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Holiday Quiche

  • Recipe Submitted by on

Category: Breakfast, Poultry

 Ingredients List

  • 1 c Uncooked gourmet brown rice
  • -blend; (such as Lundberg
  • -Jubilee or Countrywild)
  • 2 c Water
  • 1/2 c Grated Parmesan cheese
  • 1 Egg
  • 1/2 ts Salt
  • 1/4 ts Black pepper
  • Vegetable cooking spray
  • 2 c Butternut squash; cubed,
  • -peeled, cooked, and
  • -divided, divided
  • 1 c Chopped cooked turkey
  • 2 ts Minced fresh or 1/2 teaspoon
  • -rubbed sage; divided
  • 3 Eggs
  • 2/3 c Evaporated skimmed milk
  • 1/8 ts White pepper
  • 1/2 c Grated Parmesan cheese
  • 2 tb Dried cranberries
  • 3/4 c Whole-berry cranberry sauce
  • Sage sprigs; (optional)


This is a great way to use leftovers from your holiday dinner.

Combine rice and water in a medium saucepan; bring to a boil. Cover, reduce
heat, and simmer 45 minutes or until liquid is absorbed. Let stand,
covered, 10 minutes or until a knife inserted near center comes out. Fluff
with a fork.

Combine cooked rice, 1/2 cup cheese, 1 egg, salt, and black pepper in a
bowl; stir well. Press into a 10-inch pie plate coated with cooking spray,
and bake at 350 degrees for 12minutes. Spoon 1 cup squash, turkey, and half
of sage into prepared crust.

Combine the remaining squash, 3 eggs, milk, and white pepper in a blender;
process until smooth, and pour into crust. Combine remaining sage, 1/2 cup
cheese, and dried cranberries; sprinkle over quiche. Bake at 350 degrees
for 40 minutes or until a knife inserted near center comes out clean. Let
stand 10 minutes before serving. Serve with cranberry sauce, and garnish
with sage sprigs, if desired. Yield: 8 servings (serving size: 1 wedge and
11/2 tablespoons cranberry sauce).

CALORIES 285 (23% from fat); PROTEIN 17.8g; FAT 7.4g (sat 3.2g, mono 2.3g
poly 1.1g); CARB 38g; FIBER 1.3g; CHOL 136mg; IRON 1.4mg; SODIUM 415mg;
CALC 243mg.

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