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Holiday Quiche

HOWARD L. PUCKETT
Yield 8 servings (serving size: 1 wedge and 1 1/2 tablespoons cranberry sauce)
Quiche gets dressed up for the holidays with a brown rice crust and a filling packed with turkey, cranberries and butternut squash.

Ingredients

  • 1 cup uncooked gourmet brown rice blend (such as Lundberg Jubilee or Countrywild)
  • 2 cups water
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable cooking spray
  • 2 cups cubed peeled cooked butternut squash, divided
  • 1 cup chopped cooked turkey
  • 2 teaspoons minced fresh or 1/2 teaspoon rubbed sage, divided
  • 3 eggs
  • 2/3 cup evaporated skimmed milk
  • 1/8 teaspoon white pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons dried cranberries
  • 3/4 cup whole-berry cranberry sauce
  • Sage sprigs (optional)

Nutrition Information

  • calories 285
  • caloriesfromfat 23 %
  • fat 7.4 g
  • satfat 3.2 g
  • monofat 2.3 g
  • polyfat 1.1 g
  • protein 17.8 g
  • carbohydrate 38 g
  • fiber 1.3 g
  • cholesterol 136 mg
  • iron 1.4 mg
  • sodium 415 mg
  • calcium 243 mg

How to Make It

  1. 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. Fluff with a fork.

  2. 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° for 12 minutes. Spoon 1 cup squash, turkey, and half of sage into prepared crust.

  3. Combine the remaining squash, 3 eggs, milk, and white pepper in a blender; process until smooth, and pour into crust.

  4. Combine remaining sage, 1/2 cup cheese, and dried cranberries; sprinkle over quiche. Bake at 350° 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.