My brown rice crust recipe is inspired by one of my favorite spots in Newburyport, MA – The Natural Grocer. I could spend hours in this little corner “store.” In addition to selling groceries, produce and bulk food and spices, they have amazing to-go options from handmade sandwiches to soups to grilled salmon and roasted brussels sprouts – and of course my favorite, the Broccoli & Cheddar Quiche with Organic Brown Rice Crust. And they give me a huge portion. I probably could eat it for two meals…but lets be honest, I eat it all in one sitting.

Quiche is such an easy dish to make – it’s a one dish wonder that you pop in the oven and set the timer. You can put pretty much anything in a quiche: cheese, bacon, broccoli, onions, sausage, brussels sprouts, tomatoes, mushrooms, artichoke hearts – THE LIST GOES ON! It’s also a great way to use any remaining vegetables or leftovers in the fridge that you don’t want going to waste.

Baked Brown Rice Crust + Vegetable Quiche 

Crust

  • 2.5 cups cooked brown rice
  • 1 egg
  • 1/4 cup cheese (I used grated romano cheese, but you can use any type of shredded cheese)
  • 1 teaspoon pepper

Filling

  • 6 eggs
  • 1 teaspoon ghee
  • 1/2 cup chopped white onions
  • 1 cup sliced mushrooms
  • 2 cups grated or finely chopped broccoli
  • 1 tablespoon salt
  • 1 tablespoon pepper

Crust 

To make your crust, first cook your brown rice according to the bag instructions. Once your rice is made and cooled, you can start making your crust. Mix together your cooked brown rice, egg, cheese and pepper. I use the best utensils God gave me, and mix it together with my hands.

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Spray your pan with non-stick cooking spray (should be roughly 9″ x 1.2″). Press in the mixture, making sure to keep it evenly distributed throughout the pan.

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Put the crust in a pre-heated 375 degree oven. Bake for about 12-14 minutes. Take out and let cool.

Filling 

While your crust is in the oven, sauté your vegetables on medium to high heat on the stove for about 10-12 minutes. First drop in the ghee (or olive oil) into the pan: saute the onions for a few minutes, then mushrooms then lastly drop in the broccoli.

To start the filling, whisk the eggs together, then drop in your vegetable mixture, ghee, salt and pepper into a bowl.

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Fill your crust with the egg mixture. Put your quiche in oven on 350 degrees and bake for 18-20 minutes. A test to see if a quiche is done is to slightly shake the pan to see if the middle wiggles. If the center moves, then it needs a few more minutes.

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Take out, slice and enjoy!