Brown Rice Crusted Quiche

Saturday morning, we woke up to a light layer of new snow and strong winds. While the snow kept falling and Nick used his snow plow to clear off the driveway, I got working on breakfast.

I had heard of using leftover cooked brown rice as a ?crust? of sorts, but I hadn?t tried it for myself.

After making a casserole earlier in the week, I found myself with 2 cups of cooked brown rice in the fridge, just waiting to be used.

I had my doubts ? rice as a crust? ? but it actually worked!

Brown Rice Crusted Quiche

Crust:

2 cups cooked brown rice
1 egg
1/4 cup parmesan cheese

Filling:

4 eggs
1/2 cup sharp cheddar cheese
1/4 cup milk
1 cup steamed broccoli
1 tsp salt
1 tsp oregano
1/2 tsp pepper


Preheat oven to 375.
Mix crust ingredients (rice, egg, cheese) together and press into pie plate.
Bake crust 10-12 minutes or until lightly golden and egg is set.
While crust is baking, whisk together eggs, cheese, milk, and seasonings.
Once crust is ready, place broccoli on top of crust and pour egg mixture over top.
Bake 25-30 minutes or until eggs are set and top is starting to brown.

 

And hey! This is my first post in our new kitchen : ) Took long enough, huh?