Summer Squash Rice Quiche

I made some Korean tacos recently and made a boatload of rice.  Trying to figure out what to do with the leftovers, I started thinking about arancini (Italian fried rice) and decided to try and turn this rice into a crust of sorts for a summer dinner quiche.  Don't let the word "quiche" fool you here, this is not a heavy dinner by any means.  It is perfect with a simple salad and glass of white wine.  This is summer in a pan!

Ingredients


2 1/2 cups cooked and chilled white rice
1/4 cup melted butter
2 eggs
1/2 onion finely chopped
1 tablespoon fresh thyme
salt/pepper
1 lb summer squash (zucchini or yellow squash)
1/2 cup goat cheese crumbles

1. Preheat oven to 375 degrees.  Butter or spray a springform pan (or other cake pan).
2. Combine 2 1/2 cups plain cooked rice with 1/4 cup melted butter.  Place in pan and evenly compact.
3. Beat 2 eggs.  Add thyme, salt/pepper, onion and stir to incorporate.
4. Pour egg mixture over the rice.
5. Thinly slice squash and place evenly across the top of the egg and rice mixture.  Drizzle with olive oil.  Sprinkle salt and pepper on top.
6. Put in the oven and cook about 20 to 25 minutes.
7. Remove and sprinkle goat cheese on top and put under the broiler another 5-10 minutes until goat cheese is nice and browned.