Rice Crust and Roasted Veggie Quiche

OK, so this is exactly a quick meal to prepare. But it is so worth it and it’s easy to double the recipe and make two.  It has 3 cook phases: cook the rice, roast the veggies, and then cook the quiche. By using leftover rice, you can cut this down to only two cook phases. We enjoy this quiche year round with some sweet chili sauce and a salad.  

INGREDIENTS:
1-2 cups of cooked brown rice (leftovers work great)
5 eggs
Cherry or Roma Tomatoes
Mushrooms
Peppers
Zucchini
1/3 cup of milk
Garlic
Thyme
Goat Cheese or Feta Cheese (I also add cottage cheese)

METHOD:
Pre-heat the oven to 375 degrees.
Mix the rice with one egg. Press the rice mixture into a greased pie dish to form a crust.

Rice Crust

Rice Crust

Cut the cherry tomatoes in half or the Roma tomatoes into quarters. Toss with olive oil, salt and pepper. Do the same with all the other veggies you plan on using. Place all the veggies in a roasting pan.  Place the rice crust and the veggies in the oven at the same time. The rice crust will be ready in 10 minutes, the veggies 15-20 minutes. Reduce the oven temperature to 350 degrees.

Roasting Veggies

Roasting Veggies

Arrange the roasted veggies on top of the cooked rice crust and sprinkle with minced garlic, goat cheese (feta cheese and / or cottage cheese works too) and thyme. Mix the milk and eggs together and pour over the veggies.  Bake in the oven for around 45 minutes or until it is set. 

Rice Crust and Roasted Veggie Quiche

Rice Crust and Roasted Veggie Quiche

If I’m going to the trouble to make this recipe, I usually make two. It really isn’t too much extra work. And they freeze pretty well.

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