Bacon and Rice Quiche

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  • 2 cups cold cooked rice
  • 4 slices of sliced ​​bacon
  • 2/3 cup tasty grated cheese
  • 4 beaten eggs
  • 1/4 cup cream
  • 1/4 cup milk
  • 1 pinch of salt and pepper * to taste
  • 1 pinch of dried parsley * to taste


  1. Put all the ingredients in a medium bowl, stir to combine.

  2. Place the mixture on a tart plate that has been lined with a circle of baking paper. Add tomato slices to the top of the quiche, if desired.

  3. Bake at 200 ° C (forced fan 180 ° C) for 20 minutes until the quiche is firm in the middle and slightly browned.


Use pure cream to make this a gluten-free dish.

Cook the rice at least 24 hours before and store it in the fridge.

Quichetocino rice

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