Pesto Turkey Rice Quiche
Elevate your brunch game with this Pesto Turkey Rice Quiche, a deliciously unique twist on the classic quiche that’s as satisfying as it is versatile. Featuring a crispy, golden crust made with cooked rice, Parmesan, and olive oil, this gluten-free option replaces traditional pastry for a lighter yet equally indulgent base. The filling is a creamy combination of tender shredded turkey, vibrant pesto sauce, and melty mozzarella, all crowned with juicy cherry tomatoes for a burst of color and flavor. Perfectly balanced with aromatic herbs and spices, this quiche bakes to perfection in just 40 minutes and serves as a filling, protein-packed dish for breakfast, brunch, or dinner. Garnish with fresh basil for an eye-catching presentation, and enjoy a slice of this savory masterpiece that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups Cooked rice
- 1 large Eggs (for crust)
- 0.25 cup Grated Parmesan cheese (for crust)
- 1 tablespoon Olive oil
- 1 cup Cooked turkey (shredded or cubed)
- 2 tablespoons Prepared pesto sauce
- 4 large Eggs (for filling)
- 0.5 cup Milk
- 1 cup Shredded mozzarella cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 cup Cherry tomatoes (halved)
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or quiche dish with olive oil.
In a medium bowl, combine the cooked rice, 1 egg (for the crust), grated Parmesan cheese, and 1 tablespoon of olive oil. Mix well to form a sticky mixture.
Press the rice mixture evenly into the bottom and up the sides of the prepared pie dish to form the crust. Use the back of a spoon to smooth it out. Bake the crust for 10 minutes in the preheated oven to set it.
In a large bowl, whisk together the remaining 4 eggs, milk, pesto, salt, and pepper until well combined.
Spread the cooked turkey evenly over the baked rice crust. Sprinkle the shredded mozzarella cheese on top of the turkey.
Pour the egg and pesto mixture over the turkey and cheese, making sure it’s evenly distributed.
Arrange the halved cherry tomatoes on top of the quiche for a pop of color and flavor.
Bake the quiche in the preheated oven for 25-30 minutes, or until the top is set and lightly golden, and a knife inserted into the center comes out clean.
Allow the quiche to cool for 10 minutes before slicing. Garnish with fresh basil leaves, if desired, and serve warm.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1180 mg | 393% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 154.3 g | 56% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 11.4 g | ||
| Protein | 138.8 g | 278% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1478 mg | 114% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1301 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
