Pesto Turkey Rice Quiche
Elevate your brunch game with this Pesto Turkey Rice Quiche, a deliciously unique twist on the classic quiche that’s as satisfying as it is versatile. Featuring a crispy, golden crust made with cooked rice, Parmesan, and olive oil, this gluten-free option replaces traditional pastry for a lighter yet equally indulgent base. The filling is a creamy combination of tender shredded turkey, vibrant pesto sauce, and melty mozzarella, all crowned with juicy cherry tomatoes for a burst of color and flavor. Perfectly balanced with aromatic herbs and spices, this quiche bakes to perfection in just 40 minutes and serves as a filling, protein-packed dish for breakfast, brunch, or dinner. Garnish with fresh basil for an eye-catching presentation, and enjoy a slice of this savory masterpiece that’s sure to impress!
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Ingredients
- 2 cups Cooked rice
- 1 large Eggs (for crust)
- 0.25 cup Grated Parmesan cheese (for crust)
- 1 tablespoon Olive oil
- 1 cup Cooked turkey (shredded or cubed)
- 2 tablespoons Prepared pesto sauce
- 4 large Eggs (for filling)
- 0.5 cup Milk
- 1 cup Shredded mozzarella cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 cup Cherry tomatoes (halved)
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche dish with olive oil.
Step 2
In a medium bowl, combine the cooked rice, 1 egg (for the crust), grated Parmesan cheese, and 1 tablespoon of olive oil. Mix well to form a sticky mixture.
Step 3
Press the rice mixture evenly into the bottom and up the sides of the prepared pie dish to form the crust. Use the back of a spoon to smooth it out. Bake the crust for 10 minutes in the preheated oven to set it.
Step 4
In a large bowl, whisk together the remaining 4 eggs, milk, pesto, salt, and pepper until well combined.
Step 5
Spread the cooked turkey evenly over the baked rice crust. Sprinkle the shredded mozzarella cheese on top of the turkey.
Step 6
Pour the egg and pesto mixture over the turkey and cheese, making sure it’s evenly distributed.
Step 7
Arrange the halved cherry tomatoes on top of the quiche for a pop of color and flavor.
Step 8
Bake the quiche in the preheated oven for 25-30 minutes, or until the top is set and lightly golden, and a knife inserted into the center comes out clean.
Step 9
Allow the quiche to cool for 10 minutes before slicing. Garnish with fresh basil leaves, if desired, and serve warm.
Nutrition Facts
| Serving size | (1262.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2030.4 |
| Total Fat 94.6g | 0% |
| Saturated Fat 35.6g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 1237.8mg | 0% |
| Sodium 3202.4mg | 0% |
| Total Carbohydrate 128.7g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 11.3g | |
| Protein 155.1g | 0% |
| Vitamin D 259.3IU | 0% |
| Calcium 1547.1mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 1557.2mg | 0% |
Source of Calories