Labbits Like: Broccoli Feta Quiche With Brown Rice Crust

Is it still quiche if the crust is not pastry? Brown rice? That sounds weird, and yet still...quite tasty! Tonight, Pipkin took cooked brown rice, mixed it with grated gruyere and one egg and pressed it into a deep pie dish. He baked it for 7 minutes, then filled the rice crust with a mixture of eggs, chopped broccoli, garlic, herbs, almond milk and a generous amount of feta.

Serve this quiche with a nice side salad and you have a meal fit for a whole warren of labbits! Print the recipe here.

Broccoli Feta Quiche With Brown Rice Crust

Ingredients:
Crust:
1 cup brown rice
2 1/2 cups water
1 egg
1/3 cup grated Gruyere cheese

Filling:
1 Tbsp EVOO
2 cups chopped broccoli
1 small onion, diced, or 2 green onions, sliced
2 cloves garlic
1/4 cup chopped fresh herbs: parsley, basil, dill
1 cup crumbled feta cheese
1/2 cup almond milk (or regular milk milk)
4 eggs
S+P to taste

Pipkin loves one button rice cookin'. So simple!

Preparation:
Preheat oven to 450 degrees Fahrenheit.

Rinse rice well and drain. Cook in a rice cooker with 2 1/2 cups of water, or on a stovetop, bring rice and water to a boil over high heat in a pot, then cover pot tightly and allow to simmer on low until water is all absorbed, about 30 - 35 minutes. Yields 2 cups cooked rice.

Remember to wash your paws before pressing.

Mix cooked rice in a bowl with 1 egg and Gruyere. Spread mixture evenly to bottom and walls of a 9" pie dish. Bake at 450 degrees Fahrenheit for 5-7 minutes, or until crust turns golden brown. Remove from oven and turn heat down to 375 degrees Fahrenheit.





Meanwhile, heat EVOO in a saucepan over medium-low heat. Cook garlic, onions (but not green onions if using instead of regular onions) and broccoli until broccoli is tender but bright. Transfer to a large bowl and mix with chopped herbs, feta, milk, eggs and salt and pepper to taste. 

Pour broccoli mixture into pie crust and spread evenly. Bake at 375 degrees Fahrenheit until center is set and top is golden brown, about 30 - 35 minutes.

Serves: 4 - 6 labbits