Want to mix things up a little with your next ham-and-cheese quiche? Try making it with an easy instant rice crust.
What You Need
Original recipe yields 6 servings
1-1/2 cups cooked instant white rice
4 egg s, divided
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
2/3 cup milk
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup OSCAR MAYER Deli Fresh Honey Ham, chopped
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Let's Make It
Heat oven to 350°F.
Mix rice and 1 lightly beaten egg; press onto bottom and up side of 9-inch deep-dish pie plate sprayed with cooking spray to form crust.
Whisk remaining eggs and cream cheese until blended. Add milk; mix well. Stir in cheese and ham; pour into crust.
Bake 40 min. or until center is set and top is lightly browned. Let stand 5 min. before serving.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Prepare using instant brown rice.
Cover and refrigerate any leftover quiche. To reheat, place 1 serving on microwaveable plate; cover loosely with microwave-safe paper towel. Microwave on MEDIUM (50%) 1-1/2 to 2 min. or until warmed.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.