I am SO glad this recipe worked. My hubby is a huge quiche fan, I’m not particularly but that’s mainly because I just don’t like pastry. So this recipe is the perfect combination as it uses rice as the base making it suitable for me and it still hits the quiche spot for the husband. The most complicated bit is having the rice cooked ahead of time and deciding what filling to put in it. I can tell that this will be a perfect summer recipe in our house and my next step will be to make a freeze a couple for no-cook days.
So many different variation and fillings you could try out too, give it a go!
Gluten Free Quiche: Broccoli and Stilton.
2013-06-18 12:09:09
Serves 4
A gluten free quiche made using rice as a base.
Prep Time
20 min
Cook Time
40 min
Nutrition Facts
Serving Size
207g
Servings
4
Amount Per Serving
Calories 195
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 12mg
4%
Sodium 88mg
4%
Total Carbohydrates 33g
11%
Dietary Fiber 1g
5%
Sugars 4g
Protein 7g
Vitamin A
9%
Vitamin C
68%
Calcium
15%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups cooked rice
- 1/4 cup grated cheddar 5 eggs
- 1 cup/250ml milk
- 2 cups chopped broccoli
- 1/2 cup chopped stilton
Instructions
- Mix the cooked rice, cheese and 1 egg together and press into a small quiche dish.
- Bake at Gas Mark 5 for 5-7 minutes.
- Mix the remaining 4 eggs, milk, broccoli and stilton together and pour on top on the base.
- Bake at Gas Mark 4 for 30-35 minutes until golden on top and all the filling is cooked. Test this using a skewer.
Dietitian UK https://www.dietitianuk.co.uk/
oooo rice – that’s a clever substitution! x
These sound great! Broccoli and Stilton are a perfect mix! Perfect for a gluten free diet, could take a slice for lunch as a snack!
Thanks Hannah, indeed the perfect lunchtime snack 🙂
How clever! I love how creative your recipes are – they’re always really appetizing. Thanks for linking up with #recipeoftheweek 🙂 There’s a new one live now, if you want to join in x