I love quiche, but the usual pastry crust, while delicious, isn't a good bang for the nutritional buck, so sometimes I make it with a rice crust that's every bit as delicious...
2 cups cooked rice
1 1/2 cups shredded cheddar, jack, or swiss cheese
4 eggs
2/3 cup evaporated milk or half & half
1/2 t salt
10 oz broccoli, cooked & chopped
1/4 cup finely chopped onion
paprika
While the rice is still hot, stir it together with 1 lightly beaten egg, and 1/2 cup of cheese. Press it evenly into a greased pie plate.
In a separate bowl, whisk together the remaining 3 eggs, evaporated milk , and salt. Stir in the broccoli, onion and remaining 1 cup cheese. Pour it into the pie plate and sprinkle with paprika.
Bake at 375 degrees for about 30 minutes, or until a knife inserted near the center comes out clean. Let it cool on a wire rack for 10 minutes before serving.
I substitute dry milk for the evaporated milk, and use frozen broccoli. If I'm using a pastry crust, I bake it at 350 degrees for about 50 minutes, or until the knife comes out clean.
I had some leftover baby bellas, so I added them to this quiche, but I think it tastes better without them.Labels: food, recipes, vegetarian
2 cups cooked rice
In a separate bowl, whisk together the remaining 3 eggs, evaporated milk , and salt. Stir in the broccoli, onion and remaining 1 cup cheese. Pour it into the pie plate and sprinkle with paprika.
I substitute dry milk for the evaporated milk, and use frozen broccoli. If I'm using a pastry crust, I bake it at 350 degrees for about 50 minutes, or until the knife comes out clean.