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Onion and Cheese Quiche with Rice Crust

August 31, 2014

Onions and cheese make me happy.  This quiche with the rice crust is wonderful but feel free to use a pastry crust too.  During the heat of the summer I admit I don’t make too much pastry at all.  I have used white, brown, yellow or wild rice for the crust and all are particularly wonderful.


Onion and Cheese Quiche with Rice Crust


  • 1 Rice Pie Crust (see below)
  • 2-3 T. Butter and/or Bacon Drippings
  • 4 Lg. Onions (sauteed)
  • 3 Lg. Eggs
  • 1/2 C. Heavy Cream
  • 1/2 lb. Swiss Cheese (cut in bite size pieces, chopped or shredded)


  1. Prepare pie shell
  2. Saute onions (approx. 20 minutes) and set aside
  3. Whisk eggs, heavy cream and W (or in a blender)
  4. Line bottom of pie shell with half of the cheese
  5. Add the onions and the rest of the cheese
  6. Pour the egg mixture over the cheese and onions
  7. Bake at 350 degrees for about 35 minutes
  8. Remove when firm, rest for 5-10 minutes
  9. Plate and add garnishes

Rice Crust

Ingredients and Preparation

  • 1 1/2 C. Cooked Rice (brown rice used here, white or wild may be substituted)
  • 1 Lg. Egg
  • 1/2 C. Grated Cheese (mixed cheddar used here, your choice)

Mix all ingredients together and press into a 9″ glass pie plate; microwave for 1-2 minutes to melt cheese; set aside

Recipe for crust: 





Serves: 4-8



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