1 small brown onion
1 ½ cups cooked rice
½ cup grated cheddar cheese
1 tablespoon butter
Directions to Cook:
Preheat oven to 180°C.
Grease the sides and base of a 23cm spring form pan. Line the base with a circle of baking paper. Finely dice onion and sauté in melted butter over low-medium heat until soft. Cool slightly.
Combine all ingredients in a medium-sized bowl and mix thoroughly. Press mixture firmly into the base of the prepared pan and bake for 10-15 minutes or until base is set. Remove from oven. Cool slightly.
Follow the rest of your quiche recipe as per instructions.
Note: You can cook this recipe in a deep-sided pie dish if preferred - when the quiche topping is added to the base, a little of the egg mix can sometimes run out the sides of the spring form pan. I put the pan on top of a foil lined pizza tray to prevent any egg dripping into the oven.
TIP: Cook and freeze rice in measured quantities ready to defrost and use for a quick quiche base.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.