Thursday, January 31, 2013

Veggie Quiche with Brown Rice Crust

Veggie quiche with a brown rice crust is something I fall back on about once a week when I've been busy working all day and need something easy for dinner. It does take a while to cook, but the actual prep time is minimal.

1 cup dried brown rice (to make 2 cups cooked)
2 cups water with 1-2 tsp chicken base or 2 cups chicken broth
4 oz goat, sheep or raw milk cheese
5-6 eggs
2-3 cups frozen veggies, thawed (I eyeball this. Most common veggies are broccoli, spinach, asparagus)
Salt and Pepper
Olive Oil

Cook the brown rice with the water and base or broth. To cook brown rice, bring to a boil then reduce heat to low, cover and simmer for 30-45 minutes until water is absorbed. (Even easier make more rice than you need and keep it in the fridge or freezer for future use.)

Combine the rice with 1 egg, a pinch of cheese (if using shredded, if using cream goat cheese I skip the cheese in the rice), salt and pepper to taste.

Grease a square baking dish with olive oil and spread the rice mixture in the bottom.

Then combine the remaining eggs with the remaining cheese, veggies and salt and pepper to taste. Spread over rice mixture and bake at 400 for 30 minutes.

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