Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Recipe by Cooking Light November 1995

Gallery

Credit: HOWARD L. PUCKETT

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

285 calories; calories from fat 23%; fat 7.4g; saturated fat 3.2g; mono fat 2.3g; poly fat 1.1g; protein 17.8g; carbohydrates 38g; fiber 1.3g; cholesterol 136mg; iron 1.4mg; sodium 415mg; calcium 243mg.
Advertisement
Advertisement