What's For Dinner? Burrito Quiche

What's For Dinner? Burrito Quiche

We're making a twist on the burrito in today's what's for dinner recipe.
Burrito Quiche
Makes 8 Servings
Adapted from The Bean Cookbook by the Northarvest Bean Growers Association

For the Rice Shell:
•2½ cups cooked rice (I used leftover brown rice)
•1 large egg, beaten
•2 tablespoons chopped fresh parsley
•1 tablespoon melted butter
1. Preheat the oven to 375°F. Lightly oil or coat a 10-inch pie plate with nonstick cooking spray and set aside. Place the rice, egg, parsley and butter in a large bowl and stir until well combined. Press the rice mixture firmly into the pie plate and up the sides to form a “shell.”

For the Filling:
•1 tablespoon canola oil
•1 small onion, cut into 1/4-inch dice (1/2 cup)
•1 clove garlic, minced
•2 cups cooked pinto or kidney beans, divided (if using canned, choose lower-sodium versions)
•1½ cups shredded reduced-fat Cheddar cheese, divided
•3/4 cup shredded chicken, beef, or other protein (great way to use up leftovers!)

1. Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until softened, about 7 minutes. Add the garlic and cook an additional 1 minute. Set aside.
2. Layer as follows in the rice shell: 1 cup beans, 3/4 cup of the cheese, all the ham, all the onion and garlic, the remaining 1 cup beans, and the remaining 3/4 cup cheese.

For the Custard:
•3 large eggs, beaten
•1/2 cup light sour cream
•1/2 cup 1% low-fat milk
•½ teaspoon ground cumin
•1/4 teaspoon chili powder
•1 teaspoon kosher salt
•1/2 teaspoon ground black pepper
1. Place the eggs, sour cream, milk, salt, and pepper in a large bowl and whisk until well combined. Pour evenly over the layered pie.
2. Bake until the custard mixture is set and the top is golden brown, about 35 minutes.

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