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.
http://www.closetcooking.com/2009/12/broccoli-and-cheddar-quiche-with-brown.html?utm_source=newsletter&utm_medium=email&utm_campaign=20160804
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
- Mix the rice, cheese and egg in a bowl.
- Press the rice mixture into a pie plate, about 1/4 inch thick.
- Bake in a preheated 450F/230C oven until the edges and bottom just start turning golden brown, about 5-7 minutes.
- Mix the eggs, milk, broccoli, cheese and green onions in a bowl and season with salt and pepper.
- Pour the egg mixture into the pie crust.
- Bake in a preheated 375F/190C oven until golden brown and set in the center, about 30-35 minutes.
http://www.closetcooking.com/2009/12/broccoli-and-cheddar-quiche-with-brown.html?utm_source=newsletter&utm_medium=email&utm_campaign=20160804
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