Rice-Crust Summer Quiche

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OcadoLife

6 serving

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Prep time: 20 mins

Cook time: 30 mins

Serves: 6

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.

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Ingredients Method

Ingredients

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