Savory Cheddar Cheese and Rice Cheesecake

"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."
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:




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

Questions & Replies

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  1. viccsgr
    is the 2 C of rice before cooked or after cooked?


  1. chefktbella
    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!!
  2. Lucky in Bayview
    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.
  3. Lalaloula
    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!<br/>As we were a little short on time we skipped the bottom crust, but Im sure it would have been a nice addition.<br/>THANK YOU SO MUCH for sharing this keeper with us, WICC! :)<br/>Made and reviewed for your being VIP during Veggie Swap #38 September 2011.
  4. Dreamer in Ontario
    This dish received mixed reviews at dinner last night. I loved it! The others found it to be a bit too spicy for their taste. I used fresh parsley from my garden, onion, medium cheddar and milk to prepare this. Thanks for sharing. Made for Veggie Swap 25.
  5. Kumquat the Cats fr
    I definitely give this 5 stars for taste, but right out of the oven it just did not hold together, unfortunately. However by the next day it had firmed up quite a bit. I used regular cheese and some low-fat milk, and the scallions instead of onion. The 6 grain Japanese rice I used in this was great! I served with extra hot sauce. Looking forward to the leftovers for lunch. Thanks! Made for March 2010 veggie swap.


I'm a recipe junkie and collect way too many cookbooks. But when it's time to actually make something, I quickly turn to the internet... I started avoiding meat more than 20 years ago for environmental reasons. (It takes so many resources and the pollution risks of confinement operations are huge.) I've been vegan for years now and can report that the health benefits are also real. I really don't understand why people insist on eating meat
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