Monday, March 5, 2012
BROCCOLI & CHEDDAR QUICHE WITH A BROWN RICE CRUST
~ Closet Cooking
2 c. cooked brown rice
1/4 c. cheddar cheese, grated
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 rice, cheese and one egg in a bowl. Press the rice 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 and season with salt and pepper. Pour the egg mixture into the pie crust and 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. We sometimes make a lazier version by using cooked rice or substituting cooked quinoa for the rice, mixing all the crust and filling ingredients together, then dumping it into a pan for baking.