Title: Holiday Quiche
Categories: Breakfast Poultry
Yield: 1 Servings

1	c	Uncooked gourmet brown rice blend
		(such as Lundberg Jubilee or Countrywild)
2	c	Water
1/2	c	Grated Parmesan cheese
1		Egg
1/2	ts	Salt
1/4	ts	Black pepper
		Vegetable cooking spray
2	c	Butternut squash
		Cubed, peeled, cooked, and divided, divided
1	c	Chopped cooked turkey
2	ts	Minced fresh
		Or 1/2 teaspoon rubbed sage, divided
3		Eggs
2/3	c	Evaporated skimmed milk
1/8	ts	White pepper
1/2	c	Grated Parmesan cheese
2	tb	Dried cranberries
3/4	c	Whole-berry cranberry sauce
		Sage sprigs (optional)

This is a great way to use leftovers from your holiday dinner.

Combine rice and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand, covered, 10 minutes or until a knife inserted near center comes out. Fluff with a fork.

Combine cooked rice, 1/2 cup cheese, 1 egg, salt, and black pepper in a bowl; stir well. Press into a 10-inch pie plate coated with cooking spray, and bake at 350 degrees for 12minutes. Spoon 1 cup squash, turkey, and half of sage into prepared crust.

Combine the remaining squash, 3 eggs, milk, and white pepper in a blender; process until smooth, and pour into crust. Combine remaining sage, 1/2 cup cheese, and dried cranberries; sprinkle over quiche. Bake at 350 degrees for 40 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before serving. Serve with cranberry sauce, and garnish with sage sprigs, if desired. Yield: 8 servings (serving size: 1 wedge and 11/2 tablespoons cranberry sauce).

CALORIES 285 (23% from fat); PROTEIN 17.8g; FAT 7.4g (sat 3.2g, mono 2.3g poly 1.1g); CARB 38g; FIBER 1.3g; CHOL 136mg; IRON 1.4mg; SODIUM 415mg; CALC 243mg.

Recipe by: Cooking Light YEAR: 1995 ISSUE: Nov/Dec PAGE: 101 By Vickie Regnart on Apr 05, 1997

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