Basic 'Use-It-Up' Quiche

Prep Time
Cook Time
1h 5m
Ready In

Recipe: #1163

October 23, 2011

"Perfect recipe for using up leftovers! If you have eggs, milk, rice and cheese, you can practically clean out your fridge right into your quiche pan. Sometimes I even add some leftover meat. It can be served fresh hot or cold or freeze it for a quick, easy meal during the week! "

Original recipe yields 6 servings


  • Serving Size: 1 (226.7 g)
  • Calories 411.5
  • Total Fat - 23.4 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 176.9 mg
  • Sodium - 1325.8 mg
  • Total Carbohydrate - 29 g
  • Dietary Fiber - 1.6 g
  • Sugars - 0.5 g
  • Protein - 20.6 g
  • Calcium - 249.8 mg
  • Iron - 2 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.4 mg

Step 1


Step 2

Mix together cooked rice, egg and soy sauce.

Step 3

Spread evenly to cover well-buttered quiche pan or pie plate.

Step 4

Bake rice crust at 350 F for 10 minute.

Step 5


Step 6

Place chopped vegetable in bottom of crust.

Step 7

Mix together: eggs, milk, salt, pepper and nutmeg. Pour over vegetables.

Step 8

Top with grated cheese.

Step 9

Bake at 350 F for 45 minutes or until set.

Step 10

Remove from oven and let sit ten minutes before serving.

Tips & Variations

No special items needed.



Very Nice! I thought this recipe sounded like a nice easy balanced dinner to make, so I tagged it in the Billboard Recipebook tag game. I didn't have any leftovers, so cooked some instant brown rice with chicken bouillon and used cooked frozen mixed vegetables. I also put a layer of jarred salsa over the veggies, omitted the nutmeg, and used reduced fat cheddar cheese. I had to bake mine for 60 minutes as it wasn't set in the middle at 45 minutes. I thought it tasted great, held together and was filling. My Hubby didn't care for the rice crust, but I liked it. Freddy Cat says thanks for dinner!

review by:
(22 Jan 2012)