Ham and Red Pepper Quiche

Ham and Red Pepper Quiche


  • 2/3 cup quick-cooking brown rice, 25gr, 4.4oz
  • cups chicken stock, 310gr, 11oz
  • 1/4 cup shredded cheese, 30g, 1oz
  • 1 large egg, 65gr, 2.3oz
  • 1 teaspoon olive oil, 4.5gr, .16oz
  • 1 thick slice deli ham, cut into small pieces, 175gr, 6oz
  • 1 medium red or green pepper, cut into strips, 160gr, 5.6oz
  • 4 tablespoons snipped chives or 1 tbs dried chives
  • 3 large eggs, 195gr, 6.9oz
  • 1 cup 2%% milk, 240gr, 8.4oz
  • 3/4 cup shredded cheese, 90gr, 3oz
  • 1/2 teaspoon olive oil, 2gr, .05oz


  1. Cook rice in chicken stock. When done, if using immediately, spread on a plate for 5 minutes to cool slightly.
  2. Lightly oil quiche or pie plate.
  3. Lightly whisk egg.
  4. Mix rice, cheese and egg. Pat into quiche plate, working it up the sides a bit for the edges.
  5. Bake in 400F (200C) oven for 10 minutes.
  6. Sauté ham in nonstick skillet until lightly browned.
  7. Remove ham from skillet, add pepper strips and lightly sauté.
  8. Whisk the eggs and milk together. Add the chives.
  9. Sprinkle ham evenly over baked crust, then spread the pepper strips evenly over the ham.
  10. Sprinkle on the cheese. Pour egg mixture over the top.
  11. Bake, 30 minutes, 400F (200C).
  12. Remove from oven and let rest 5 minutes before cutting.

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