Leeks & Carrot Quiche Recipe

Name: Leeks & Carrot Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHEESY RICE CRUST; Nonstick butter cooking spray; 2 cups cooked and cooled short grain brown rice; 1 large egg white; 1/4 cup gruyere or jarlsberg - or your choice; FILLING; 1-1/2 cups sliced leeks; 1 cup carrot, peeled and grated; 1 small zucchini, grated, peel on, excessive moisture pressed out (I use a potato ricer) or just take the extra time to cook the water out (step 4) - I have done it both ways.; 1 cup vegetable broth; Salt to taste; Pepper to taste; 1 cup milk 1 or 2%; 2 large eggs (for lighter option use 2 egg whites and 1 egg); 1 cup gruyere or jarlsberg cheese (or cheese of your choice); 2 tablespoons unsalted butter (omit for lighter option); Optional - a couple teaspoons pimento

Servings: persons

CHEESY RICE CRUST
Nonstick butter cooking spray
2 cups cooked and cooled short grain brown rice
1 large egg white
1/4 cup gruyere or jarlsberg - or your choice
FILLING
1-1/2 cups sliced leeks
1 cup carrot, peeled and grated
1 small zucchini, grated, peel on, excessive moisture pressed out (I use a potato ricer) or just take the extra time to cook the water out (step 4) - I have done it both ways.
1 cup vegetable broth
Salt to taste
Pepper to taste
1 cup milk 1 or 2%
2 large eggs (for lighter option use 2 egg whites and 1 egg)
1 cup gruyere or jarlsberg cheese (or cheese of your choice)
2 tablespoons unsalted butter (omit for lighter option)
Optional - a couple teaspoons pimento

1
["Preheat the oven to 350u00b0F.", "Spray a 10 inch pie pan with butter cooking spray and set aside.
2
Mix together, the rice, cheese and 1 egg white.
3
Press mixture over the bottom and sides of the pan.
4
Bake uncovered, 5 minutes.", "Cool while preparing the filling.", "Add the leeks, carrots and zucchini to a saucepan with vegetable broth.", "Cook uncovered over medium heat for 15 minutes.", "Salt & Pepper to your taste.", "Increase heat to medium high and cook, stirring until all liquid is evaporated.", "Transfer to mixing bowl. Add in the pimento (optional) and toss. Let cool for 5-10 minutes.", "In the meantime:
5
Whisk the eggs together.
6
Whisk the eggs and milk to incorporate.", "Pour the milk/egg mixture into the cooled vegetables.
7
Pour mixture into the rice crust.
8
Add the cheese.", "Dot with 2 tablespoons butter.", "Bake until the filling is puffed and set (about 30-35 minutes).
9
Cool for 15 minutes before serving."]

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: CHEESY RICE CRUST, Nonstick butter cooking spray, 2 cups cooked and cooled short grain brown rice, 1 large egg white, and more.

Yes, Leeks & Carrot Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leeks & Carrot Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions