Egg and Bacon Quiche Back

  • Serves4
  • Preparation Time (mins)10
  • Cook Time (mins)25

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Ingredients

Quiche Case

8 tblspn cooked SunRice Medium Grain White Rice
2 tblspn grated parmesan cheese
1 egg yolk

Quiche Filling

2 rashers bacon, diced
2 eggs, beaten
2 tbslpn single or pouring cream
2 tblspn grated parmesan cheese
1 pinch nutmeg (optional)

Instructions

  • Preheat oven at 200 degrees C. Lightly grease 4 ramekin dishes or 4 holes of a large muffin tray.
  • Mix cooked rice, parmesan and egg yolk. Place two tablespoons of this mixture in each ramekin and gently press onto the base and sides.
  • Mix together all ingredients for the filling. Pour filling into each quiche case.
  • Bake for 20-25 minutes or until the filling is set. Serve with salad for a main meal.

Tips

  • An alternative to regular bacon and eggs for breakfast.

Variations

  • Mushroom can be added to the filling.
  • Make smaller versions in mini muffin trays for canapes.

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2 comments

Margie Harding 4:36pm, Wed 14 Apr 2010 AEST

This recipe was so easy and very tasty . compliments all round. A nice change from a pastry base quiche

juleen dickins 11:36pm, Wed 10 Dec 2008 AEST

Very clever idea with the rice base.

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