Quiche gets dressed up for the holidays with a brown rice crust and a filling packed with turkey, cranberries and butternut squash.
Cooking Light NOVEMBER 1995
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.
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