A Little Midsummer Savory Delight

Summer meals are tough to think about when the heat index is 100 -110 degrees Fahrenheit. One of our favorites is what I call rice quiche. It is hearty but light enough to eat after a hard and hot days work on the farm. It also stores well and could even be eaten for breakfast with a soft fried egg on top. All of the yummy goodness of the runny yolk! Let me know how you and your family like it.

Cheddar Rice and Spinach Quiche

1 refrigerated pie crust browned according to package instructions

3 tablespoons extra-virgin olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 10-ounce package fresh baby spinach

3 cups cooked Riceland brown rice (1 cup dry)

8 ounces diced ham, Farmland or Morrell

1 cup diced extra-sharp Cheddar cheese

½ teaspoon freshly ground pepper

¼ teaspoon salt

4 large eggs

¼ cup nonfat milk

Preheat oven to 425°F. Press pie crust into deep dish pie plate and brown. Allow to cool.

Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic and spinach; cook, stirring, until spinach is wilted. Transfer to a large bowl. Add cooked rice, ham, cheese, pepper and salt to the bowl and stir to combine.

Whisk eggs and milk in a medium bowl. Stir into the spinach-rice mixture. Transfer to the pie plate with crust and smooth the top with a spatula.

Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.