Holiday Quiche

Holiday Quiche
Photo by HOWARD L. PUCKETT

Ingredients

  • 3 eggs
  • ½ cup grated Parmesan cheese
  • Vegetable cooking spray
  • 1 cup chopped cooked turkey
  • 2 tablespoons dried cranberries
  • 2/3 cup evaporated skimmed milk
  • ½ teaspoon salt
  • + 61 more ingredients
    • 1/8 teaspoon white pepper
    • 2 cups water
    • 3 eggs
    • ¼ teaspoon black pepper
    • 1/8 teaspoon white pepper
    • 1 cup uncooked gourmet brown rice blend (such as Lundberg Jubilee or Countrywild)
    • 1 cup chopped cooked turkey
    • 2 cups water
    • 2/3 cup evaporated skimmed milk
    • ½ cup grated Parmesan cheese
    • ¾ cup whole-berry cranberry sauce
    • 1/8 teaspoon white pepper
    • 3 eggs
    • 1 cup chopped cooked turkey
    • 2 tablespoons dried cranberries
    • ½ cup grated Parmesan cheese
    • 2 teaspoons minced fresh or 1/2 teaspoon rubbed sage, divided
    • ¾ cup whole-berry cranberry sauce
    • Sage sprigs (optional)
    • Vegetable cooking spray
    • ½ teaspoon salt
    • ¾ cup whole-berry cranberry sauce
    • 1 cup uncooked gourmet brown rice blend (such as Lundberg Jubilee or Countrywild)
    • Sage sprigs (optional)
    • 1 cup uncooked gourmet brown rice blend (such as Lundberg Jubilee or Countrywild)
    • ½ cup grated Parmesan cheese
    • 2 cups cubed peeled cooked butternut squash, divided
    • 1/8 teaspoon white pepper
    • 1 egg
    • ¼ teaspoon black pepper
    • ½ cup grated Parmesan cheese
    • Sage sprigs (optional)
    • ½ cup grated Parmesan cheese
    • 2/3 cup evaporated skimmed milk
    • 2 cups cubed peeled cooked butternut squash, divided
    • ½ teaspoon salt
    • 2 tablespoons dried cranberries
    • 2 teaspoons minced fresh or 1/2 teaspoon rubbed sage, divided
    • 1 cup chopped cooked turkey
    • 2 teaspoons minced fresh or 1/2 teaspoon rubbed sage, divided
    • 2 cups cubed peeled cooked butternut squash, divided
    • ½ cup grated Parmesan cheese
    • 3 eggs
    • 2/3 cup evaporated skimmed milk
    • Vegetable cooking spray
    • 2 teaspoons minced fresh or 1/2 teaspoon rubbed sage, divided
    • 2 cups water
    • Sage sprigs (optional)
    • ½ teaspoon salt
    • 1 egg
    • ½ cup grated Parmesan cheese
    • 2 cups cubed peeled cooked butternut squash, divided
    • ¾ cup whole-berry cranberry sauce
    • 1 cup uncooked gourmet brown rice blend (such as Lundberg Jubilee or Countrywild)
    • ¼ teaspoon black pepper
    • 1 egg
    • 2 cups water
    • 1 egg
    • Vegetable cooking spray
    • ¼ teaspoon black pepper
    • 2 tablespoons dried cranberries

Combine rice and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand, covered, 10 minutes. Fluff with a fork. Combine cooked rice, 1/2 cup cheese, 1 egg, salt, and black pepper in a bowl; stir well. Press into a 10-inch pie...

View full recipe at My Recipes

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