Holiday Quiche

Holiday Quiche Recipe
HOWARD L. PUCKETT
Quiche gets dressed up for the holidays with a brown rice crust and a filling packed with turkey, cranberries and butternut squash.

Yield:

8 servings (serving size: 1 wedge and 1 1/2 tablespoons cranberry sauce)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

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.

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

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.

Note:

November 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note