Zucchini Quiche In A Cheesy Brown Rice Crust Recipe

Name: Zucchini Quiche In A Cheesy Brown Rice Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; QUICHE FILLING; 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

Servings: persons

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
QUICHE FILLING
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

1
["Preheat the oven to 350u00b0F.
2
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.
3
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."]

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: BROWN RICE CRUST, Nonstick butter cooking spray, 2 cups cooked and cooled short grain brown rice, 1 large egg white, and more.

Yes, Zucchini Quiche In A Cheesy Brown Rice Crust falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Quiche In A Cheesy Brown Rice Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions