Broccoli and Cheddar Quiche with a Brown Rice Crust

The brown rice crust is essentially just some cooked brown rice along with some cheese
and an egg for binders. The brown rice crust is bre-baked for a bit and then it gets a little crispy when it bakes with the filling in it and it holds together quite nicely. One of the things that I really like about breakfasts like quiches is that they keep well in the fridge and the leftovers just need a few minutes in the microwave and you have a warm and tasty breakfast suitable for a busy work day morning. 

Broccoli and Cheddar Quiche with a Brown Rice Crust

Servings: 6

ingredients

• 2 cups cooked brown rice
• 1/4 cup cheddar cheese (finely grated)
• 1 egg
• 4 eggs
• 1 cup milk
• 2 cups broccoli (cut into bite sized pieces and blanched)
• 1 cup sharp cheddar cheese (grated)
• 4 green onions (sliced)
• 1 pinch nutmeg (optional)
• salt and pepper to taste

directions

1. Mix the rice, cheese and egg in a bowl.
2. Press the rice mixture into a pie plate, about 1/4 inch thick.
3. Bake in a preheated 450F/230C oven until the edges and bottom just start turning golden brown, about 5-7 minutes.
4. Mix the eggs, milk, broccoli, cheese and green onions in a bowl and season with salt and pepper.
5. Pour the egg mixture into the pie crust.
6. Bake in a preheated 375F/190C oven until golden brown and set in the center, about 30-35 minutes.

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