Ham and Caramelized Shallot Quiche

Total time: 60 minutes


  • 1/2 cup quick-cooking brown rice or Basmati
  • 1 cup (8oz, 240ml) chicken stock
  • 1/4 cup (1oz, 30gr)  shredded cheese
  • 4 eggs
  • 1 tbs olive oil
  • 6oz (180gr) ham, cut into small pieces
  • 6 - 8 large shallotes, sliced
  • 3oz (90gr) musrhooms, sliced
  • 3oz (90gr) Brie. sliced
  • 1/4 cup (2oz, 60gr) Greek yogurt
  • 3/4 cup (6oz, 180ml)  milk 


  • The rice:
  • Cook the rice in stock. If doing in advance, refrigerate until needed.  If doing now, spread the rice on a plate to cool for 5 minutes before making crust.
  • The crust:
  • Lightly whisk 1 egg.
  • Mix cooked rice, shredded cheese and egg.
  • Pat into a lightly oiled quiche or 10" (25cm) pie plate, working it up the sides a bit for the edges.
  • Bake in 400F (200C) oven for 10 minutes.
  • The filling:
  • Heat oil in nonstick skillet, add shallots and sauté until starting to brown
  • Add mushrooms and sauté until mushrooms and shallots are well browned.
  • Whisk 3 eggs, yogurt and milk together.
  • To assemble:
  • When crust is done, remove from oven.
  • Spread the shallot / mushroom mixture over the crust.
  • Spread the ham on top.
  • Lay the Brie on the ham.
  • Pour egg mixture over all and bake, 30 minutes, 400F (200C).
  • Remove from oven and let rest 5 minutes before cutting.

Note:  I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full…