Recipe - Holiday Quiche

1 cup Uncooked gourmet brown rice
blend; (such as Lundberg
Jubilee or Countrywild)
2 cup Water
One half cup Grated Parmesan cheese
1 Egg
One half teaspoon Salt
One fourth teaspoon Black pepper
Vegetable cooking spray
2 cup Butternut squash; cubed,
peeled, cooked, and
divided, divided
1 cup Chopped cooked turkey
2 teaspoon Minced fresh or One half teaspoon
rubbed sage; divided
3 Eggs
2/3 cup Evaporated skimmed milk
1/8 teaspoon White pepper
One half cup Grated Parmesan cheese
2 tablespoon Dried cranberries
Three fourths cup Wholeberry cranberry sauce
Sage sprigs; (optional)

This is a great way to use leftovers from your holiday dinner.

Combine rice and water in a medium saucepan; bring to a boil. Cover, reduce
heat, and simmer 45 minutes or until liquid is absorbed. Let stand,
covered, 10 minutes or until a knife inserted near center comes out. Fluff
with a fork.

Combine cooked rice, One half cup cheese, 1 egg, salt, and black pepper in a
bowl; stir well. Press into a 10inch pie plate coated with cooking spray,
and bake at 350 degrees for 12minutes. Spoon 1 cup squash, turkey, and half
of sage into prepared crust.

Combine the remaining squash, 3 eggs, milk, and white pepper in a blender;
process until smooth, and pour into crust. Combine remaining sage, One half cup
cheese, and dried cranberries; sprinkle over quiche. Bake at 350 degrees
for 40 minutes or until a knife inserted near center comes out clean. Let
stand 10 minutes before serving. Serve with cranberry sauce, and garnish
with sage sprigs, if desired. Yield: 8 servings (serving size: 1 wedge and
1One half tablespoons cranberry sauce).

CALORIES 285 (23% from fat); PROTEIN 17.8g; FAT 7.4g (sat 3.2g, mono 2.3g
poly 1.1g); CARB 38g; FIBER 1.3g; CHOL 136mg; IRON 1.4mg; SODIUM 415mg;
CALC 243mg.

Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 101

Posted to MCRecipe Digest V1 #964 by Nancy Berry nlberry@prodigy.net on
Dec 24, 1997