Pesto Turkey Rice Quiche Recipes

KUDZU RICE QUICHE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9-inch pie pan or use an 8- or 9-inch square cake pan.
• In a medium bowl, beat 1 egg; add rice and Swiss cheese.
• Stir well.
• Spread mixture evenly in prepared pan, making a crust.
• Refrigerate until ready to fill and bake.
• Cook kudzu leaves in a small amount of water, press to remove moisture and chop fine.
• Add butter and set aside.
• In a medium bowl, beat remaining 3 eggs.
• Stir in salt, cottage cheese, Parmesan cheese, heavy cream, hot sauce and nutmeg.
• When it's blended, stir in kudzu.
• Pour into prepared rice crust.
• Bake 30-35 minutes or until firm.

BROCCOLI & RICE QUICHE

Steps:

• Bring the water to a boil in a medium saucepan.
• Add broccoli and onion, and then cover, reduce heat, and simmer 8-10 minutes--until vegetables are tender.
• Drain well, and set aside.
• Combine rice, 1/2 cup cheese, 1/2 cup egg substitute, and 1/4 teaspoon salt.
• Press evenly over bottoms and up sides of two 9 inch quiche dishes or pie plates coated with cooking spray.
• Combine remaining 1 cup egg substitute, remaining 1/2 teaspoon salt, pepper, milk, mushrooms, and broccoli mixture in a bowl; stir well.
• Pour mixture evenly into prepared dishes.
• Bake at 375 degrees for 20 minutes.
• Remove from your oven and sprinkle evenly with remaining 1 cup cheese.
• Bake an additional 10 minutes or until cheese melts.
• Let stand 5 minutes before serving.

ROAST TURKEY WITH PESTO-RICE STUFFING

Steps:

• Toss the rice with the pesto and pine nuts and stuff the bird lightly. Close the vent and truss the bird. Rub well with olive oil. Place the turkey on its side on a rack in a roasting pan. Cover with slices of bacon and roast at 325° for 1 hour. Turn on other side and roast for another hour. Turn the bird on its back and roast with bacon covering the breast and legs until the bird is tender and done. Baste from time to time.
• This delicious dish is enhanced by a rich cream sauce made with turkey broth. Accompany it with grilled tomatoes, crisp French bread and a lusty red wine - a Châteauneuf-du-Pape or Gigondas. Follow with fresh fruit and a good dessert cheese.

PESTO TURKEY

Steps:

• In a blender or food processor, process the basil and garlic until well chopped. With the machine running, add the oil in a stream. Process until a smooth paste forms.
• Cut four large squares of foil. Coat one side with nonstick spray.
• Divide the cutlets among the foil. Spread each with 1 tablespoon of the basil pesto.
• Top with mushrooms and tomatoes. Cover with the remaining pesto. Sprinkle with cheese and pine nuts.
• Fold the foil to enclose the filling and seal tightly. Place the packets on a baking sheet.
• Bake at 375°F for about 20 minutes.

BROCCOLI RICE QUICHE

Steps:

• Preheat oven to 375 degrees.
• Generously grease a 9" deep dish pie plate.
• Combine the rice, 1/2 the cheese, and 1 egg and press into bottom of pie plate.
• Beat remaining eggs; add salt and pepper to taste, (cooled slightly) broccoli, mushrooms, and milk. Pour over rice mixture in pie dish.
• Bake at 375 degrees for 20-25 minutes, until set and starting to brown.
• Remove pie from oven, sprinkle remaining cheese over all. Return to oven and bake 10 minutes longer. (Until cheese melted, and center of pie is firmly set.).
• Serve with Salsa and sour cream or hollandaise sauce on the side.