Holiday Quiche

• 1 cup uncooked gourmet brown rice blend (such as Lundberg Jubilee or Countrywild)
• 2 cups water
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable cooking spray
• 2 cups cubed peeled cooked butternut squash, divided
• 1 cup chopped cooked turkey
• 2 teaspoons minced fresh or 1/2 teaspoon rubbed sage, divided
• 3 eggs
• 2/3 cup evaporated skimmed milk
• 1/8 teaspoon white pepper
• 1/2 cup grated Parmesan cheese
• 2 tablespoons dried cranberries
• 3/4 cup whole-berry cranberry sauce
• Sage sprigs (optional)

1. 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. Fluff with a fork.
2. 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 350u0b0 for 12 minutes. Spoon 1 cup squash, turkey, and half of sage into prepared crust.
3. Combine the remaining squash, 3 eggs, milk, and white pepper in a blender; process until smooth, and pour into crust.
4. Combine remaining sage, 1/2 cup cheese, and dried cranberries; sprinkle over quiche. Bake at 350u0b0 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.

brown rice, water, parmesan cheese, egg, salt, black pepper, vegetable cooking spray, butternut squash, turkey, sage, eggs, milk, white pepper, parmesan cheese, cranberries, wholeberry

Taken from www.myrecipes.com/recipe/holiday-quiche (may not work)