Shrimp Quiche with Rice Crust
Submitted by fil
A clever gluten-free twist on quiche with a crispy rice and cheddar crust, filled with shrimp, sauteed peppers, onions, and eggs. Topped with buttery breadcrumbs and baked until golden and set.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minWho needs pie crust when you’ve got leftover rice?
Cooked rice mixed with egg and shredded cheddar gets pressed into a quiche dish and baked until golden and crispy. It makes a sturdy, nutty-flavored shell that holds up to a savory filling of shrimp, sauteed red peppers, onions, and garlic bound together with beaten eggs and more cheddar.
A scattering of buttered breadcrumbs on top adds crunch, and the whole thing bakes until puffed and set. It’s a brilliant way to use leftover rice and a welcome change from the usual pastry crust.
Pro Tips
- Press the rice crust firmly and evenly up the sides of the dish. Gaps mean a weak crust that crumbles when you slice.
- Use day-old rice if you can. Freshly cooked rice has too much moisture and won’t crisp up as well.
- Let the quiche rest a full 10 minutes before cutting. The filling needs that time to firm up for clean, pretty slices.
- Sautee the peppers and onions until they’re truly soft. Undercooked vegetables release water during baking and make the filling watery.
Ingredients
Directions
To Prepare Crust: Preheat oven to 425℉ (220℃).
Spry 9-inch quiche dish.
Combine all ingredients for crust and press over bottom and up sides.
Bake until firm and lightly browned, about 25 minutes.
Remove from oven and set aside. Reduce temperature to 375℉ (190℃). To Prepare Filling: In small skillet heat margarine until bubbly and hot. Add peppers, onions and garlic. Saute, stirring occasionally, until vegetables are tender. Transfer to medium bowl; add remaining ingredients for filling and stir to combine. Spoon into prepared crust. To Prepare Topping and Bake: In small skillet heat margarine until bubbly and hot; add bread crumbs and stir to combine. Sprinkle crumbs evenly over filling and bake until filling has set, 30 to 35 minutes. Remove quiche from oven and let stand for 10 minutes.
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