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Turkey and Rice Quiche

The USA Rice Council in Houston suggests this savory way to serve leftover holiday turkey.

8 Servings.

  • 3 c. cooked rice, cooled to room temperature 
  • 1 1/2 c. chopped cooked turkey 
  • 1 medium tomato, seeded and finely diced 
  • 1/4 c. sliced green onions 
  • 1/4 finely diced green pepper 
  • 1 tbl chopped fresh basil or 
  • 1 tsp. dried basil 
  • 1/2 tsp. seasoned salt 
  • 1/8 to 1/4 tsp. ground red pepper 
  • 1/2 c. skim milk 
  • 3 eggs, beaten vegetable cooking spray 
  • 1/2 c. (2 oz) shredded cheddar cheese 
  • 1/2 c. (2 oz) shredded mozzarella cheese 

Combine rice, turkey, tomato, onions, pepper, basil, salt, red pepper, milk, and eggs in a 13x9x2 inch pan coated with cooking spray. Top with cheeses. Bake at 375 degress 20 minutes or until knife inserted near center comes out clean. To serve, cut quiche into 8 squares; cut each square diagonally into 2 triangles. 

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