Holiday quiche

Yield: 1 Servings

Measure Ingredient
1 cup Uncooked gourmet brown rice blend; (such as Lundberg Jubilee or Countrywild)
2 cups Water
½ cup Grated Parmesan cheese
1 \N Egg
½ teaspoon Salt
¼ teaspoon Black pepper
\N \N Vegetable cooking spray
2 cups Butternut squash; cubed, peeled, cooked, and divided, divided
1 cup Chopped cooked turkey
2 teaspoons Minced fresh or 1/2 teaspoon rubbed sage; divided
3 \N Eggs
⅔ cup Evaporated skimmed milk
⅛ teaspoon White pepper
½ cup Grated Parmesan cheese
2 tablespoons Dried cranberries
¾ cup Whole-berry cranberry sauce
\N \N Sage sprigs; (optional)

This is a great way to use leftovers from your holiday dinner.

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 or until a knife inserted near center comes out. Fluff with a fork.

Combine cooked rice, ½ cup cheese, 1 egg, salt, and black pepper in a bowl; stir well. Press into a 10-inch pie plate coated with cooking spray, and bake at 350 degrees for 12minutes. Spoon 1 cup squash, turkey, and half of sage into prepared crust.

Combine the remaining squash, 3 eggs, milk, and white pepper in a blender; process until smooth, and pour into crust. Combine remaining sage, ½ cup cheese, and dried cranberries; sprinkle over quiche. Bake at 350 degrees for 40 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Serve with cranberry sauce, and garnish with sage sprigs, if desired. Yield: 8 servings (serving size: 1 wedge and 11/2 tablespoons cranberry sauce).

CALORIES 285 (23% from fat); PROTEIN 17.8g; FAT 7.4g (sat 3.2g, mono 2.3g poly 1.1g); CARB 38g; FIBER 1.3g; CHOL 136mg; IRON 1.4mg; SODIUM 415mg; CALC 243mg.

Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 101 Posted to MC-Recipe Digest V1 #964 by Nancy Berry <nlberry@...> on Dec 24, 1997

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