A tasty, lighter fare quiche, made predominantly with egg whites, fresh garden veggies and a bit of cheese in a short grain brown rice crust. I have made this style crust for a few years - it is an adaptation of one found online (where?), I tweaked from long grain to short grain brown rice and often change up the type of cheese used in the crust to compliment the quiche ingredients. —lapadia
one 10 inch pie
BROWN RICE CRUST
Nonstick butter cooking spray
2 cups cooked and cooled short grain brown rice
1 large egg white
1/4 cup jack cheese - or your choice
1 cup leeks
1 cup carrot, peeled and grated
1 medium zucchini, grated, peel on, excessive moisture pressed out (I use a potato ricer), or you can just take the extra time to cook the water out – step 2
Optional – a couple teaspoons pimento
1 cup low sodium vegetable broth
1 cup milk 1 or 2%
2 large egg whites & 1 large
1 cup micro plane grated Parmesan/Pecorino mix
Pepper to taste
NOTE: the cheese is usually salty enough, so I leave it out
Preheat the oven to 350°F.
Spray a 10 inch pie pan with butter cooking spray and set aside. Mix together, the rice, cheese and 1 egg white. Press mixture over the bottom and sides of the pan.
Bake uncovered, 5 minutes. Cool while preparing the filling.
Add the leeks, carrot and zucchini to a saucepan with vegetable broth. Cook uncovered over medium heat for 15 minutes - salt & pepper to taste.
Increase heat to medium high and cook, stirring until all liquid is evaporated.
Transfer to mixing bowl. Add in the pimento (optional) and toss. Let cool for 5-10 minutes.
In the meantime: Whisk 2 egg whites and 1 large egg together. Mix the eggs into the milk.
Pour the milk/egg mixture into the cooled vegetables. Pour mixture into the rice crust. Add the cheese.
Optional: at this point, I sometimes dot with 2 tablespoons butter.
Bake until the filling is puffed and set (about 30-35 minutes). Cool for 15 minutes before serving.