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Quiche with Brown Rice Crust

The brown rice crust of this broccoli cheddar quiche is a delicious, whole-grain alternative to traditional crusts, and adds fantastic texture.

Submitted By:

Dietary Interests: Gluten-Free , Low Calorie , Vegetarian

Allergens: Egg , Gluten

Yield:

8 servings

Total Time:

1 Hour 1 Second

Print:

8.5x11

Difficulty:

Advanced

Save To:

Recipe Book

Ingredients

  • 2 cups (390 cups) cooked brown rice, cooked, cooled
  • 1 large (1 large) egg whites
  • 1 cup (70 g) broccoli florets, steamed
  • 3 large (3 large) egg
  • ¾ cup (180 ml) soy milk
  • ½ cup (55 g) cheddar cheese, shredded
  • 1 Tablespoon (1 Tablespoon) Italian flat leaf parsley
  • 1 ½ Tablespoons (1.5 Tablespoons) dried basil
  • ¼ teaspoon (0.25 teaspoon) salt, optional
  • ¼ teaspoon (0.25 teaspoon) onion powder

Directions

  1. Preheat oven to 350°F (180°C). Spray a 9-inch (22.5 cm) pie pan with cooking spray.
  2. To make the brown rice crust, mix rice and egg white in a medium bowl by hand.
  3. Press into prepared pan. Bake for 10 minutes.
  4. Preheat oven to 400°F (200°C).
  5. Place broccoli in center of prebaked rice crust.
  6. To make filling, place eggs, soy milk, cheese, parsley, basil, salt, optional and onion powder into the Vitamix container in the order listed and secure lid.
  7. Select Variable 1.
  8. Start the machine, and slowly increase to its highest speed.
  9. Blend for 30 seconds.
  10. Pour mixture over broccoli.
  11. Bake 40-45 minutes or until top is brown.