Holiday Quiche

Ingredients

• 0.3 teaspoon pepper black
• 1 cup gourmet brown rice blend uncooked (such as Lundberg Jubilee or Countrywild)
• 2 cups butternut squash divided cubed cooked peeled
• 2 tablespoons cranberries dried
• 1  eggs 
• 3  eggs 
• 0.5 cup parmesan cheese grated
• 0.5 teaspoon salt 
• 0.7 cup evaporated skimmed milk 
• 1 cup turkey cooked chopped
• 2 cups water 
• 0.1 teaspoon pepper white
• 0.8 cup whole-berry cranberry sauce 
• 2 teaspoons or fresh divided minced

Equipment

• bowl
• sauce pan
• oven
• knife
• blender

Directions

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.
2. Let stand, covered, 10 minutes. Fluff with a fork.
3. 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 for 12 minutes. Spoon 1 cup squash, turkey, and half of sage into prepared crust.
4. Combine the remaining squash, 3 eggs, milk, and white pepper in a blender; process until smooth, and pour into crust.
5. Combine remaining sage, 1/2 cup cheese, and dried cranberries; sprinkle over quiche.
6. Bake at 350 for 40 minutes or until a knife inserted near center comes out clean.
7. Let stand 10 minutes before serving.
8. Serve with cranberry sauce, and garnish with sage sprigs, if desired.