Turkey & Rice Quiche

Leftover turkey and cooked rice combine into a crustless quiche that’s lighter than traditional versions and a smart way to use up holiday leftovers. The rice forms a starchy base that holds everything together, eliminating the need for a pastry crust and all the fat that comes with it.

Eggs beaten with skim milk set the filling, while diced tomato, green pepper, scallions, and basil keep it fresh and colorful. The mozzarella goes on top and melts into a golden, bubbly layer during baking.

Use rice that’s cooled to room temperature. Hot rice scrambles the eggs on contact and you end up with a lumpy, uneven mixture instead of a smooth custard.

This bakes fast. Twenty minutes is all it takes since everything except the eggs is already cooked.

Kitchen Tips

• Seed the tomato before dicing. Tomato seeds and juice add too much moisture and make the quiche watery.
• Spray the baking dish generously with cooking spray. The rice layer sticks without it.
• The quiche is done when a knife inserted near the center comes out clean. A slight jiggle in the very center is fine since it sets as it cools.
• Cut into squares, then cut each diagonally for triangle-shaped servings that look more elegant on a plate.

Variations

• Chicken version: Use leftover rotisserie chicken instead of turkey for an any-day-of-the-week option.
• Tex-Mex style: Swap basil for cumin, add canned green chiles, and use pepper jack cheese instead of mozzarella.