BROCCOLI & CHEDDAR QUICHE WITH A BROWN RICE CRUST

~ Closet Cooking

CRUST
2 c. cooked brown rice
1/4 c. cheddar cheese, grated
1 egg

FILLING
4 eggs
1 c. milk
2 c. broccoli, cut into bite sized pieces and blanched
1 c. sharp cheddar cheese, grated
4 green onions, sliced
1 pinch nutmeg (optional)
salt and pepper to taste

Preheat oven to 450 degrees. Mix the crust ingredients in a bowl. Press the mixture into a pie plate, about 1/4 inch thick. Bake until the edges and bottom just start turning golden brown, about 5-7 minutes.

Adjust oven temperature to 375 degrees. Mix the four remaining eggs, milk, broccoli, cheese, and green onions in a bowl. Season with nutmeg, if desired, salt, and pepper. Pour egg mixture into the pie crust. Bake until golden brown and set in the center, about 30-35 minutes.

Notes: This takes 45-50 minutes for the center to set each time I make it, whether as directed or doubled in a 9x13 pan. I like using cayenne in place of nutmeg, sometimes use pepperjack instead of cheddar, and prefer roasted broccoli over blanched. The crust doesn't really stay together when you serve it, so you may find it easier to just make an egg, broccoli, and cheddar scramble and a pot of rice.