Mexican Chicken & Green Chili Rice Crust Quiche

Chad and I are lucky enough to work with a lady named Su whom we chat with and bug and probably annoy to no end. But we kind of just adore Su so naturally we always want to hear her stories. She’s married to a big, tall hippie named Homefire and occasionally Chad and Homefire swap stories and recipes and ingredients. After telling Su about the first quiche Chad ever ate, she told us about a flour-free tart crust made of cooked rice and eggs. We just had to try it.


1 C brown rice
2 C water
2 eggs MAYBE three
2 chicken breasts or 6 breast tenderloins
drizzle of olive oil
pinch of salt
2 red potatoes, chopped
1 small can green chilis
4 sundried tomatoes diced
1 Tbsp chicken bouillon granules
2 tsp garlic powder
1/2 tsp cayenne
1/2 tsp chili powder
pinch of salt
1/2 C shredded cheddar cheese
4 eggs
2/3 C Milk

*Note: Lots of these pictures were taken by Chad who did most of the work (I just prepped the filling). Just want to make sure everyone gets credit, y’all!
Preheat the oven to 375. Meanwhile, dice the potatoes, toss with olive oil and add salt and pepper. Chad likes to use a LOT. Put the chicken breast tenderloins on a baking sheet and salt and pepper those too. Add the potatoes or place on a separate baking sheet and roast everything at 375 for 30-40 minutes or until the potatoes are tender and the chicken is fully cooked.
Cook the brown rice just the way you normally would but just slightly undercook it. You want a little extra moisure hanging around. That water will mix with the eggs and bind the rice together to form the crust. Let the rice cool before adding the eggs and mixing thoroughly. Press the rice-egg mixtures into a tart pan. If using nonstick, don’t worry about greasing the pan but if you have a stainless or aluminum pan, grease with butter or cooking spray. Place on a baking sheet.
Dump the entire can of green chilies in a medium bowl. Shred the chicken into the bowl and add the diced sun-dried tomatoes, bouillon granules, cayenne, chili powder, cheese and salt. Fold all of this in before adding the 4 eggs and milk.
Pour this into the tart pan. Top with the roasted potatoes and bake for 15-25 minutes at 350. Why the big range in time? Well I have a big old, shallow tart pan, you may have seen it, and maybe you have a deeper, narrower tart pan.
Imagine if a chicken breakfast burrito had brown rice and was shaped like a pie. Don’t feel bad if you can’t imagine it. It’s strange. But it’s soooooo good. The sun-dried tomatoes are a surprise and a star in this dish. They complement the green chilies and add flavor to the chicken breasts which if not treated right are notorious for being boring. And oh man, are those chilies ever delicious. I sat there looking at Chad just nodding my head, happily chewing. He sat there surprised at how light it was in spite of having so much flavor and density. But then he’s used to having steaks and biscuits and gravy. So there you go.
It’s so flavorful and delicious. Eat with chips and salsa strewn over top or alongside a big ole wedge. For those who don’t like crusts very much, check this out. Any quiche filling would work with the brown rice and you could easily substitute with white rice. We are so grateful to Su and Homefire for this new quiche method. TRY THIS!

One response to “Mexican Chicken & Green Chili Rice Crust Quiche

  1. Mmmmm.. Maybe add a little hot sauce!

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