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