The brown rice crust is way less work and way more nutrition than a pastry crust, and super yummy. (Thanks Kevin, from Closet Cooking for the idea!) Unfortunately, the quiche suffered the common problem many of my dishes face… it was remarkably bland. Such a shame, because it was full of flavor and smelled so good before it went in the oven, but the greens and everything came out flavorless. What a waste of wonderfully flavorful greens (I’ll have to remember this, steaming is underrated… fast, easy, and really brought out the flavor!) Thankfully I saved the water and have a bunch of greens left over for tomorrow! It also wasn’t filling enough on it’s own, partly because I only used three eggs because I was nervous about how much the crust could hold.
I think mixing in some spices, or at least salt and pepper — don’t know how I forgot that — into the egg mix might help. Sautéing the veggies first, as I suggest in the recipe below, should also help a bunch. Also, I bet it would taste a whole lot better as well with a more flavorful cheese like Cheddar!
Quiche with brown rice crust
2 cups cooked brown rice
A generous sprinkling of parmesan cheese
1 1/2 cups of greens
Chopped red pepper
Salt and pepper
A little cayenne
Preheat oven to 450ºF. Mix together rice, egg, and cheese, then press into pie pan to form crust. Bake 5-7 minutes until just begins to get golden brown. Let cool completely. Meanwhile, prepare vegetables – steam greens and squeeze out extra moisture, and sauté with onions and a little salt for a few minutes in a little oil. Preheat oven to 375º. Cover bottom of crust with a layer of grated cheese, then the veggies. Beat eggs with salt and pepper and pour over veggies. Bake for 35-45 minutes, or until eggs set. Let cool about 10-15 minutes.