Mini Rice Quiche

These two-bite quiches swap the usual pastry crust for a pressed rice shell that bakes up crispy and golden. Cooked rice mixed with Swiss cheese and egg gets pressed into miniature muffin cups and pre-baked, then filled with a savory custard loaded with bacon, green chiles, pimentos, and more cheese.

The rice crust is naturally gluten-free and adds a toasty, nutty crunch that pastry dough doesn’t. Pre-baking it for 15 minutes before filling sets the shell so it holds its shape and doesn’t get soggy under the egg custard.

The cumin and hot pepper sauce in the custard give these a Southwestern kick that pairs perfectly with the smoky bacon and spicy green chiles.

Pro Tips

• Press the rice firmly into each cup. Loose rice shells crumble when you try to remove the finished quiches.
• Use a tablespoon measure for consistent rice cups. Overfilling means thin walls that break easily.
• Spray the muffin tins generously. Even a little sticking tears the delicate rice crust.
• Let them cool for 5 minutes in the pan before removing. Warm custard is fragile and falls apart if you rush.

Variations

• Swap Swiss cheese for pepper jack for a spicier melt.
• Use crumbled cooked sausage instead of bacon bits for a heartier filling.
• Add diced sun-dried tomatoes in place of pimentos for a more intense, concentrated tomato flavor.