Low Fat Quiche With Rice Crust

READY IN: 1hr 10mins
Recipe by Aimee88

I'm not sure where I got this recipe, but it makes a nice, much lighter than normal, quiche. I like it made with broccoli and mushrooms, and served with fresh tomato slices. I do steam the broccoli a bit before hand if it is frozen.

Top Review by KateL

4 Stars, frittata-like taste that benefited from the strong cheese (I used feta) to wake up the taste. I had difficulty getting the rice to make a crust, it took me much longer to complete (that may be due to my oven's calibration), and I was unable to remove a clean piece after letting it cool a bit. The brown rice adds a healthy touch, but for ease of serving, I would rather have a pie crust or lay down a phyllo sheet for the thinnest possible crust. I baked chicken breasts in water with traditional poultry herbs. I bought feta cheese by mistake, but its zing (or from goat cheese) was essential to this recipe. Thanks, Aimee for posting. Made for PAC Fall 2008.

Ingredients Nutrition

  • 1 12 cups cooked brown rice
  • 1 egg white, slightly beaten
  • 2 eggs
  • 5 egg whites
  • 8 ounces cooked chicken breasts, diced
  • 2 cups vegetables, chopped small (ie, onion, pepper, broccoli)
  • 1 12 cups skim milk
  • 100 g goat cheese


  1. Preheat the oven to 350°F/180°C.
  2. Mix the rice and slightly beaten egg white to make the crust. Spread in a large pie pan, or small rectangular pan. Bake for 5 minutes.
  3. Beat the eggs and remaining 5 egg whites. Add the remaining ingredients and mix.
  4. Pour onto the crust and bake for 40-50 minutes, until set.

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