Eye On Weather

56°F
Sponsored by

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.

Page: [[$index + 1]]
comments powered by Disqus

Do You Have a News Tip?


If you have any story ideas or a news tip,  let our news desk know.