Baking with the Butch: Eazy Keesh

Natt Nightly and I are adding new features to the Butches in the A.M. website, one of them being Butches in the Kitchen, featuring recipes of various kinds that we know and love and want to share.   This the third in the series, from me, the Baking Butch.   This is a recipe I got from my mom, who used to make this a lot when I was younger.  The ingredients are healthy and not too expensive, and it can be dressed up depending on your own taste and dietary restrictions.

Easy Quiche

This recipe uses rice to form the quiche crust instead of a pie style crust.  I usually make this with broccoli or spinach, but you can put just about anything in a quiche.   Remember that egg is pretty bland on its own, as is white rice, so add seasonings to the egg if you want something with a bit more pep).   Because this makes 2 quiches, you can wrap one up and put it the freezer for a quick homemade dinner in the future. 

Have fun!


  • 2 1/2 cups cooked Rice (I use instant for speed and stickiness)
  • 1 1/2 cups grated Cheddar Cheese (or your favorite mixture of cheeses)
  • 10 Large Eggs
  • 20 oz frozen chopped Broccoli or Spinach
  • 1/2 cup chopped Onion
  • 6-8 sliced, sautéd fresh Mushrooms (or if you must, canned)
  • 1 1/4 cups Milk
  • Salt, Pepper, other seasonings as desired
  • Preheat oven to 375, this recipe makes two standard pie pan quiches.

    Create the crust mix by combining rice, 3/4 cup cheese, 2 eggs (slightly beaten) and salt to taste.  Press firmly and evenly over the bottom and sides of your greased pie pans.   Set aside.  Even though a lot of things can be substituted in this recipe, the cheese and eggs are needed to turn the rice into a moldable mass that can be made into a crust. 

    Cook the veggies, drain;  saute onions (I recommend adding garlic); cook mushrooms; Place these ingredients in the rice lined pie pans.

    Beat remaining eggs with milk, add pepper, salt and season to taste.  Pour the egg mixture into the pie pans and over the other ingredients.  Sprinkle cheese over the top.

    Bake for 30-40 minutes, checking the middles for doneness using a fork.  If it’s still liquid in the middle, it’s not done, you want those eggs to be fully cooked. 

    You can fiddle with almost all of the quantities and ingredients in this recipe.  The key is to use things you like.  If you need to make some of this ahead of time, I’d recommend the crusts and veggies.  They can be refrigerated and the egg mixture added when you’ve got time to bake.

    This is a great comfort food dish, a complete meal, and very tasty.

    This content is published under the Attribution-Noncommercial-No Derivative Works 3.0 Unported license.

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