Ham and Leek Rice-Based Quiche


This recipe uses a rice base and is gluten-free.


  • enough cooked rice to cover the base and sides of quiche dish
  • 1 egg
  • 1 Tbsp. melted butter
  • pinch of salt


  • oil or butter for frying, abt. 1 Tbsp
  • 2 cups of diced ham
  • 2 leeks (pale section only), washed, dried, thinly sliced
  • 1/2 cup grated cheese
  • 4 eggs
  • 1/2 cup milk
  • salt and pepper


  1. Preheat the oven to 200C
  2. Crack one of the eggs into a medium-sized bowl, beat it lightly and then stir in the rice and softened butter. Grease a shallow quiche dish and spread the rice over the bottom and sides of the dish, pressing it down with the back of a spoon to make a smooth, firm base.
  3. Put the rice crust into the oven for 10 minutes, to firm it up before you add the topping.
  4. Heat up oil or butter in pan.  Fry sliced leek until soft.
  5. Put diced ham in and stir until well mixed.
  6. Spoon ham and leek mixture into quiche pan. Top with cheese.
  7. Whisk eggs and milk together in a jug. Season with salt and pepper. Pour over leek mixture.
  8. Bake for 30 minutes or until top is golden brown. Can be served either hot or cold. (We had it cold since it is a hot day.)
Ham and Leek Quiche

Ham and Leek Quiche

Slice of Quiche

Slice of Quiche


About yewnique

I am a Malaysian-born woman who is married to an Australian and now live in Melbourne, Australia. I am a mother to four children. I home school. I like reading, writing, and cooking -- not necessarily in that order. I care about grammar and spelling, but am nonchalant about the Oxford Comma. I try to follow Christ's teachings.

Posted on Wednesday, January 15th, 2014, in Cooking, Food, Recipes and tagged , . Bookmark the permalink. Leave a comment.

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