Savory Cheddar Cheese and Rice Cheesecake

Total Time
45mins
Prep 15 mins
Cook 30 mins

Don't let the healthful aspect of this recipe fool you, it's great! Served like a quiche, it's easy to pair with a veggie and salad for a great meal. Can easily be made vegan.

Ingredients Nutrition

Directions

  1. Preheat over to 375 degrees.
  2. Combine rice, parsley, scallions (or onions)and cheese. (You may saute onions first.).
  3. In blender, combine tofu, milk, pepper, spices and hot sauce until well mixed.
  4. Combine rice and tofu mixtures.
  5. Pour into crust.
  6. Bake for 30 minutes or until set.
  7. Serve hot.
  8. (I think it takes even better the next day when the flavors have blended and mellowed.).
Most Helpful

Want to make this, but need some help. Is it black pepper? Is it a mixture of herbs, or two tbsps. of each. Please help!!

chefktbella July 23, 2015

Really delicious! I baked it without the crust to save on calories and fat and it was excellent, but I bet it would be fantastic with the crust. After reading past reviews I decided to make it a day in advance and it held together really well. Thanks for sharing the keeper recipe.

Lucky in Bayview March 15, 2015

Oh yum, this is soooo good! It is fluffy, slightly cheesy (even though I used a little less than what was called for) and has a great crust on top. Everyone loved this. The raw onion (I used a regular one) got really sweet during the baking and that was such a nice touch. YUM!
As we were a little short on time we skipped the bottom crust, but Im sure it would have been a nice addition.
THANK YOU SO MUCH for sharing this keeper with us, WICC! :)
Made and reviewed for your being VIP during Veggie Swap #38 September 2011.

Lalaloula September 29, 2011