This is so brilliant. True genius.
I’ve always loved a classic quiche in a classic crust. Always have, always will. But that doesn’t mean that I’m not also open to new possibilities…like this brown rice crust. Which, by the way, is awesome.
You’d think a rice crust would be too crispy. But no, not this baby. It’s actually light and fluffy with just a small touch of crisp, and that makes it the perfect base for the light but flavorful combination of broccoli, milk, eggs, and cheese.
For those of you who avoid quiche because of the crusts made with (kind of a lot of) butter, now you have no excuse. There’s no butter at all in this version — just a nice whole grain, bound together with a scant quarter-cup of cheese and an egg.
Although I’d clearly eat this all year through, I feel like I should point out the obvious: A lightened-up quiche is so summer.
And you know what that means. Cough cough, Nine Days, cough cough.
Concept from Closet Cooking
Yield: 8 slices
- 2 cups cooked brown rice (1 cup uncooked yields 2 cups cooked)
- ¼ tsp salt
- 1½ cups shredded mozzarella or cheddar, divided
- 3 eggs
- 2½ cups frozen broccoli florets, partially defrosted (about half a bag of Bodek)
- ¾ cup milk
- freshly ground black pepper, to taste
- paprika, to sprinkle on top
1. Preheat oven to 450 F/230 C.
2. In a medium bowl, mix together rice, salt, ¼ cup cheese, and one lightly beaten egg. Press the mixture into the bottom and up the sides of a lightly greased 9-inch pie plate (such as Pyrex). Try to make sure the mixture is evenly distributed so you don’t end up with a crust that is thicker in some places than in others.
3. Bake crust 5 minutes, then remove from oven and sprinkle ¼ cup cheese on the bottom (feel free to use a bit more if you like). Lower oven temperature to 375 F/190 C.
4. Chop florets in half to create bite-sized pieces of broccoli. Place them on top of the cheese, creating an even layer. Grind some fresh black pepper over the top.
5. Beat remaining two eggs and whisk in the milk. Pour this over the broccoli, taking care that the liquid does not reach the very top of the crust — you want a bit of “breathing space” so the sides of the crust are visible. Sprinkle with remaining cheese and dust with paprika.
6. Bake 40 minutes, or until a knife/toothpick inserted in the center comes out cheesy but otherwise clean. Let cool for a few minutes and serve hot. Don’t be surprised if it quickly disappears.