Thursday, March 24, 2011

Breakfast Rice-Crust Mini-Quiches

I had leftover rice and quinoa that needed to be used FAST. So I googled "what to do with leftover rice". A few clicks later and I found what I wanted: rice crust quiche, made in muffin tins.

Quiche here, but it originated with The Complete Tightwad Gazette. Of course I had to use google to find a recipe that I already own.

2 c. cooked brown rice and quinoa: 0.40
1 egg: 0.38 (local, organic, free range)
1.5 oz cheddar: 0.19

1/4 onion: 0.15
1/4 16-oz bag frozen chopped spinach: 0.30
2 eggs: 0.75
3 oz shredded cheddar: 0.38
1 c. milk: 0.50
8 kalamata olives: 0.40
herbs (nutmeg, basil)
cooking spray

Total: $3.45 for 12 muffins. $0.29 each, but two makes a decent serving for me.

And a milk, frozen banana, frozen berries, Amazing Grass, an orange, and some ice.


TJ said...

Oh, those quiches surely look good! I am not sure if I'm brave enough to use rice in that manner (I am VERY weird about rice!) but it's worth a try. Think it'd work with regular rice, like jasmine?

Marcia said...

I used brown jasmine rice, so any leftover rice should work!