Swiss Chard Quiche with a Rice Crust
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Chris June 8, 2015
Looks delish! Can I use white basmati rice for the crust? Thanks.
summersavory June 8, 2015
I'm sure you can! I used red rice because I had some to use up and it looked nice, but any kind should work.
LeBec F. March 10, 2013
I very much like your rice crust technique. And we have been enjoying playing with red and rainbow chard this winter, so this will be fun to try. I want to ask you why you prefer blanching to sauteeing (which to me is more flavorful, faster,more nutritious [you don't lose your vitamins to the boiling water] and uses alot less energy.) I'll saute the chard with garlic and add sauteed onions to your rice when I make your clever recipe, and I also will probly add some sunflower seeds and wheat germ for texture and added nutrition.(My Cheap Feasts recipe for Multigrain Brown Rice Au Gratin is similar to yours as a kind of 'rice quiche' so it's fun to think of all the variations possible! Thanks much for the inspiration.
summersavory March 10, 2013
Thanks! I went with blanching in this case I guess because my goal was to get water out of the leaves, and I found I could do that a bit faster with blanching them and squeezing them out than waiting for liquid to cook off in a saute pan, but I'm sure that would work just as well. With blanching the greens, I've also sometimes used some the of the liquid that gets squeezed out in place in the custard, mixing it with cream to make up the 3/4 cup of liquid so you still get the dairy richness but save a little more of the greens' flavor. Let me know how your version works out!
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