Healthy Quiche with a Crispy Rice Crust

Healthy Quiche with a Crispy Rice Crust

I used rice instead of a pie crust to make this quiche. The baked rice has a nice crunch to it that's so delicious. I didn't even use heavy cream, so it's relatively healthy as well.

Ingredients: 18 cm diameter tart mold

Hot cooked white rice
2 plentiful bowls of rice
Sesame seeds
1 tablespoon
1 bunch
3 slices
Soy milk
100 ml
Easily meltable cheese
30 g
Salt and pepper
a small amount
a small amount


1. Combine the rice, 1 beaten egg, sesame seeds, and 2 pinches of salt into a bowl, and mix well.
2. Thinly grease the tart mold with butter, and spread the Step 1 rice. Cover with plastic wrap on top, and firmly press down.
3. Bake in the oven preheated to 200°C for 15 minutes until the surface is hardened, and let it cool.
4. Blanch the spinach in salted boiling water. Soak in cold water, and cut into 2 cm wide lengths. Tightly squeeze the excess water out.
5. Mince the onion, and cut the bacon into thin strips. Heat a small amount of butter in a frying pan, and stir-fry the onion, bacon, and spinach in that order.
6. Break the eggs in a bowl, and beat. Pour in the soy milk, and mix some more. Add the cheese and the Step 5 mixture, and adjust the taste with salt and pepper.
7. Pour the mixture into Step 3, and smooth out the surface. Bake in the oven preheated to 200°C for about 20 minutes. Insert a bamboo skewer in the middle, and if it comes out clean, it's done.

Story Behind this Recipe

I made a healthy quiche using soy milk.