Side Pannel
Holiday Quiche
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)
Directions
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.
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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