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Rice & leftovers quiche

A simple recipe using whichever vegies are in your fridge - great for surprise dinner guests and a quick, non-take-out meal. A fabulous way to get more vegies into your daily diet too.


  • 3 cups cooked rice (not 3 cups rice, cooked) brown or white

  • 4 eggs

  • 200g grated cheese

  • 150g sliced of either:

  • ham or

  • salami or

  • bacon or

  • chicken

  • 2 cups of any of these vegies diced:

  • celery

  • zucchini

  • eggplant

  • mushrooms

  • tomato

  • carrot

  • sun dried tomatoes or

  • olives

  • (whatever is in your fridge that needs to be used up, a variety is best)

  • extra fresh or dried herbs,

  • salt and pepper to taste


  • 1.

    Preheat oven to 200C.

  • 2.

    Cook rice.

  • 3.

    Mix cooked rice with 150 g grated cheese and one egg in a mixing bowl with a wooden spoon.

  • 4.

    Press rice mixture into quiche pan.

  • 5.

    Using same mixing bowl, mix 3 eggs with remaining cheese and other ingredients you have chosen.

  • 6.

    Pour egg mixture evenly over base and level with the spoon.

  • 7.

    Bake in oven until golden brown (40 mins approx).


I use the Tupperware silicon quiche form for this recipe as it reduces cooking time and is easier to get out of the dish.
If using this, bake for 15 mins in the oven at 200'C then pop in microwave on an inverted plate for 10 mins on medium high.

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