Watermelon Rind Quiche
This quiche created by Candy Barnhart in Makawao, Hawaii was awarded Honorable Mention in our 2017 Recipe Contest. The watermelon rind acts similar to that of an onion, taking on a soft and sweet flavor. Don’t skip the teriyaki sauce, it adds a surprisingly tasty kick! Like any quiche, this dish is customizable based on your preferences. Directions call to bake in a full-size pie plate and slice, but we divided ours into individual pie plans.
- 3 eggs large
- 2 tablespoons teriyaki sauce
- 2 cups sour cream
- 2 1/4 cups matchstick size julienned watermelon rind - white part only - no green skin
- 8 ounces shredded swiss cheese
- 1/4 teaspoon paprika
- 1 cup vegetables to your preference (we used cherry tomatoes and green pepper)
- dash salt and pepper to taste
Preheat oven to 350F. In a medium mixing bowl, whisk eggs, teriyaki sauce and sour cream until evenly blended. Stir in watermelon rind and vegetables. Grease or coat with non-stick cooking spray a 9" pie plate. Pour mixture into pie plate and sprinkle with cheese and paprika. Bake 45 minutes or until a toothpick inserted in the center comes out clean. Allow to rest before cutting into 6 wedges. Serve warm or at room temperature. (We used individual pie pans and baked for 15 minutes).
Makes 6 servings.