Skip to contentSkip to searchSkip to footerSkip to Recipe Assistant
HomepageHomepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
Recipes
Offers
Coupons
Favourites
Shopping Lists
Regulars
Reserved Orders
Smart Pass
Brands We Love
Rice-Crust Summer Quiche

Rice-Crust Summer Quiche

By OcadoLife
Published on 11 July 2022
This clever Rice-Crust Summer Quiche is a gluten-free take on a British classic, and it’s also a fantastic way to use up leftover rice. The veg filling is zingy and fresh, while food stylist, recipe developer and author Saskia Sidey has spiked the base with gruyère cheese, so that it bakes to a gloriously crisp crust. A handful of vibrant pea shoots scattered on top adds an extra flourish, making this a real feast for the eyes.
Shop for ingredients

Time and servings

50 minsTotal time
6Servings
20 minsPrep time
30 minsCooking time

Ingredients

  • 1 tsp of olive oil, for the tin
  • 250 g of pouch microwave rice, cooked according to packet instructions and left to cool, or 250g leftover cooked basmati rice, chilled
  • 60 g of gruyère, finely grated, plus extra to serve (or vegetarian hard cheese if required)
  • 4 large eggs
  • 1 tbsp of salted butter
  • 2 baby leeks, sliced into rounds
  • 100 g of spinach
  • 1 garlic clove, crushed or grated
  • 125 g of asparagus tips
  • 80 g of fresh or frozen broad beans
  • 80 g of fresh or frozen peas
  • 300 ml of single cream
  • 1 lemon, zested
  • 1 handful of pea shoots

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Grease a 23cm springform cake tin or pie dish with oil or cooking spray.

  • Step 2

    In a bowl, mix the rice, gruyere and 1 of the eggs with a fork until combined. Tip it all into the tin, then use your fingers to press it into a thin, even layer across the base and up the sides, ensuring there are no gaps in the rice. Put the tin on a baking tray and bake for 15 mins until firm and golden. Remove from the oven and leave to cool. Reduce the oven to 180°C/160°C fan/gas 4.

  • Step 3

    Meanwhile, heat the butter in a large non-stick frying pan, add the leeks and fry over a medium-high heat for 5 mins or until softened. Add the spinach and cook until wilted, then stir in the garlic until fragrant. Add the asparagus tips, broad beans and peas; stir briefly.

  • Step 4

    Use a balloon whisk to beat the remaining eggs with the cream in a mixing bowl until no streaks of yolk remain. Add the lemon zest and season well with salt and pepper. Pack the veg mix into the cooled rice crust, then carefully pour in as much of the custard as it will hold, being careful not to spill any over the edge of the crust.

  • Step 5

    Bake for 30 mins until set – there should be only a very slight wobble. Remove from the oven and stand for 5 mins before running a knife around the edge to help release it from the tin (or serve in the pie dish). Scatter with the extra gruyère and pea shoots, if using.