Brown Rice Quiche Cups

Getting tired of cooking up a storm every day?
Prep a batch of these in one go and theyll last you the week Winning!

Ham, Cheese & Mushroom:

Ingredients:

1 cup Spekko Saman Brown Rice
2 cups Water
Pinch of salt
cup ham, diced
cup cheese, grated
cup sliced & sauted mushrooms
6 eggs, lightly beaten
cup milk
Salt & pepper
Sour cream
Chopped chives (optional)

Yield: 12 rice cups

Recipe:

1. Preheat oven to 170C.

2. Grease a standard size muffin tray.

3. In a medium pot, add the Spekko Saman Brown Rice to 2 cups of salted water. Bring to the boil, cover & reduce the heat to a simmer. Allow to simmer for 20 25 minutes. Turn off the heat and allow the rice to sit covered for a further 10 15 minutes until you can fluff the rice with a fork. Allow to cool.
In a large bowl, combine the cooked brown rice with the ham, cheese & mushroom slices.

4. Divide this mixture equally in the muffin holes, filling to the top.
Combine the eggs, milk, salt & pepper & whisk well.

5. Pour over the rice mixture until muffin holes are filled.

6. Bake for 20-25 minutes.

7. Serve warm with a dollop of sour cream & chopped chives.

Tomato, Feta & Spinach:

*Yield: 12 rice cups

Ingredients:

Yield: 12 rice cups

1 cup Spekko Saman Brown Rice
2 cups Water
Pinch of salt
cup cherry tomatoes, quartered
cup feta, crumbled
1 cup fresh spinach, chopped
6 eggs, lightly beaten
cup milk
Salt & pepper
Sour cream
Chopped chives (optional)

Recipe:

1. Preheat oven to 170C.

2. Grease a standard size muffin tray.

3. In a medium pot, add the Spekko Saman Brown Rice to 2 cups of salted water. Bring to the boil, cover & reduce the heat to a simmer. Allow to simmer for 20 25 minutes. Turn off the heat and allow the rice to sit covered for a further 10 15 minutes until you can fluff the rice with a fork. Allow to cool.

4. In a large bowl, combine the cooked brown rice with the cherry tomatoes, feta & spinach.

5. Divide this mixture equally in the muffin holes, filling to the top.

6. Combine the eggs, milk, salt & pepper & whisk well.

7. Pour over the rice mixture until muffin holes are filled.

8. Bake for 20-25 minutes.

9. Serve warm with sour cream & chopped chives.

Tuna, Sweet Corn & Spring Onion:

Ingredients:

1 cup Spekko Saman Brown Rice
2 cups Water
Pinch of salt
1 can shredded tuna, drained
can sweetcorn, drained
cup spring onion, sliced
6 eggs, lightly beaten
cup milk
Salt & pepper
Sour cream
Chopped chives (optional)

Yield: 12 rice cups

Recipe:

1. Preheat oven to 170C.

2. Grease a standard size muffin tray.

3. In a medium pot, add the Spekko Saman Brown Rice to 2 cups of salted water. Bring to the boil, cover & reduce the heat to a simmer. Allow to simmer for 20 25 minutes. Turn off the heat and allow the rice to sit covered for a further 10 15 minutes until you can fluff the rice with a fork. Allow to cool.

4. In a large bowl, combine the cooked brown rice with the tuna, sweet corn & spring onion.

5. Divide this mixture equally in the muffin holes, filling to the to.

6. Combine the eggs, milk, salt & pepper & whisk well.

7. Pour over the rice mixture until the muffin holes are filled.

8. Bake for 20-25 minutes.

9. Serve warm with sour cream & chopped chives.

Planning to try this?

If yes, please share your pictures with us on the Foodies Of SA Group on Facebook https://www.facebook.com/groups/301933683643677/