Rice & Turkey Quiche

No pastry crust, no heavy cream, and still a satisfying quiche. Cooked rice takes the place of a pie shell, giving this a hearty base that soaks up the egg mixture and holds the filling together. Chopped cooked turkey, tomato, green pepper, and scallions fill it out, and reduced-fat cheddar melted on top brings the cheesy finish.

Egg substitute and skim milk keep this lighter than traditional quiche without sacrificing the custardy texture. The basil and a pinch of cayenne add just enough herby warmth and heat to make each forkful interesting.

This is a perfect post-Thanksgiving or post-holiday recipe when you’ve got leftover turkey and rice sitting in the fridge looking for a second life.

Kitchen Tips

• Use cooled rice, not hot. Hot rice will partially cook the egg substitute before the quiche hits the oven, giving you an uneven texture.
• Seed the tomato before chopping. Tomato seeds release liquid during baking and make the quiche watery.
• Let the quiche stand for 5 minutes after baking. The custard continues to set and the slices will hold together better.
• Test doneness by inserting a knife halfway between the edge and center. It should come out clean.

Variations

• Swap turkey for cooked chicken or diced ham.
• Use brown rice instead of white for a nuttier, more fiber-rich base.
• Add a handful of fresh spinach to the mixture for extra color and nutrients.