Tuesday, June 18, 2013

Picadillo Brown Rice Crust Quiche


4 links of chorizo removed from casings and cooked like ground meat (can use 1 lb ground meat)
1 large or 2 medium/small onions, diced
1 bulb of garlic, chopped
2 carrots, diced
1 zucchini, diced
1 yellow squash, diced
4 Anaheim peppers, diced
6 small red potatoes, diced

Brown Rice Crust:

2 cups cooked brown rice (I really like California Brown Basmati, supposedly lower to no arsenic levels)
1 egg


1/2 picadillo mixture
4 oz goat cheese
6 eggs

1. Brown meat. Add veggies and cook until just soft. Season with, habanero, salt and pepper to taste. You may also sweeten with some honey.

2. In a greased pan add brown rice crust mixture.

3. Mix the 1/2 picadillo mixture with goat cheese until combined. Mix in eggs until combined. Pour over rice mixture and bake at 350 for 40-45 minutes (less brown) or 400 for 30 minutes (more brown).

Freeze remaining picadillo mixture for a future meal, like a frittata, mixed with rice or tacos/burritos. 

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