Monday, June 25, 2012
Summer Veggie Quiche w/ Brown Rice Crust
5 whole large egg, divided
3/4 tsp. sea salt, divided
1 Tbs. olive oil
1/2 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
1/2 cup finely shredded carrot
1/2 cup finely shredded zucchini
2 heaping cups of firmly packed fresh spinach leaves, stems removed
4 oz. feta cheese, crumbled
1/2 cup cold milk
2 Tbs. whole wheat flour
Dash ground black pepper
1/2 tsp. dried thyme
Preheat oven to 375 degrees F.
For the filling:
Add oil to a large pan, and heat over medium heat. Saute the onion, bell pepper, carrots, and zucchini until soft. Add spinach and saute until spinach is slightly wilted. Remove from heat; set aside.
In a food processor or blender, combine 4 of the eggs, milk, flour, 1/4 tsp. of the salt, black pepper, and thyme. Blend until incorporated. Set aside.
For the crust:
In a large bowl, mix cooked rice, 1 egg, and 1/2 tsp. salt. Press into an oiled 9-inch pie plate, to form a crust.
To assemble quiche:
Sprinkle cheese in crust. Spread the vegetable mixture over the cheese. Pour the egg mixture over the cheese and spinach.
Bake, uncovered, for 30 to 35 minutes, or until egg mixture is set in the middle. Let it stand for 5 minutes prior to slicing.
Tip: I use a food processor to chop the carrots and zucchini, until finely chopped, but not mushy.