Creamed Corn and Bacon Quiche
Quiche with a unique rice base.
Serves: 6 person(s) Change
Preparation Time: 10 mins
Cooking Time: 38 mins
Extra Time: 30 mins
(for pre-cooking rice, if necessary)
Ingredients Convert to Metric
- 2 cup cooked rice
- 1/2 cup grated sharp cheddar cheese
- 4 strips bacon, chopped
- 3 eggs
- 1 Tbsp flour
- 12 3/4 fl. oz canned light evaporated milk
- 12 oz canned creamed corn
- 3 spring onions, chopped
Directions:
Preheat oven to 350°F.
Combine rice and cheese, press into base of greased quiche dish.
Heat pan, add bacon and spring onions, cook 3 minutes. Sprinkle bacon mixture over rice. Whisk together remaining ingredients, pour over rice. Bake in oven 35 minutes or until golden brown.
Variations:
Use brown rice and wholemeal flour to increase fiber; and egg substitute to decrease cholesterol.
Variations are not included in the nutritional analysis.
Tips:
Great way to use the left-over rice in your refrigerator.
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Nutritional Info (per serving)
| CALORIES | 308 cals |
| Kilojoules | 1,289 kJ |
| Fat | 13.6 g |
| Saturated Fat | 5.0 g |
| Cholesterol | 124 mg |
| Sodium | 292 mg |
| Carbohydrates | 33.3 g |
| Fiber | 1.0 g |
| Total Sugars | 8.5 g |
| Protein | 13.7 g |
| Calcium | 261.0 mg |