For quiche I use a standard quiche custard and bake it in either a regular pie crust, hashbrown crust, or rice crust depending on our mood.
Rice Quiche Crust
1 1/2 – 2 cups leftover rice
1/4 cup grated cheese
Mix together and press into pie plate. Bake in 425 degree oven for 10 minutes. Fill with quiche custard and filling ingredients. Bake in 350 degree oven for 40-45 minutes.
Hashbrown Quiche Crust
3 cups shredded cooked potato (I use leftover baked potatoes that have been grated)
4 TBSP melted butter
Mix together and press into one pie pan for a thick crust or two pie pans for thinner crusts. Bake in a 425 oven for 20 minutes. Fill with quiche custard and filling ingredients. Bake in a 350 degree oven for 40 – 45 minutes.
Basic Quiche Custard
1 cup milk
1/4 tsp each salt and pepper
Mix together and pour over filling ingredients in prepared quiche crust.
1 cup grated cheese
1/2 chopped spinach
1/2 cup olives
1/2 cup cooked broccoli or zucchini or asparagus
1/4 cup grated carrots
1/4 cup sliced green onions
3/4 cup diced cooked ham
1/2 cup bacon, crumbled
1/2 cup cooked ground sausage
Use whatever combination suits your fancy, just don’t overfill! Use about 1 cup of veggies, 1 cup of cheese, and 1 cup meat. Place in prepared quiche crust.
Semisweet made the hashbrown crust quiche that is pictured in this post. She used ham, olives, cheese, and green onions for filling ingredients.