Description
A great quiche with an unusual but healthy crust that doesn't dominate the flavor, but enhances the flavor of the cheese.
Ingredients
- Long Grain Brown Rice
- Butter
- Salt
- Egg
- Unsalted Butter
- Bacon
- Eggs
- Buttermilk
- Heavy Cream
- Zucchini
- Frozen Sweet Peas
- Fresh Sage
- Pepper
- Gruyere
Instructions
- Place rice in a saucepan along with 1 tablespoon butter, 2 cups water, and 1 teaspoon salt
- Bring mixture to a boil, then cover pan, lower heat, and simmer for 40 minutes or until rice is tender
- Allow rice to sit off heat, covered, for 5-10 minutes more
- Take 2 cups of the cooked rice and place in a mixing bowl along with 1 egg and 1 / 4 cup melted butter, mixing well
- Preheat oven to 350f
- Take mixed rice and press evenly in the bottom and sides of a 9-inch glass pie pan
- Blind bake rice crust for 15 minutes at 350f and then remove from oven until filling
- In a small mixing bowl, blend together lightly 3 eggs, the buttermilk, heavy cream, chopped sage, salt, and pepper
- Place crumbled bacon in the bottom of the rice crust
- Top bacon with chopped zucchini, and then the peas, making sure filling is spread evenly
- Pour egg mixture over the top of the vegetables and bacon
- Sprinkle with grated cheese
- Dot with little pieces of butter
- Bake at 350f for 30-35 minutes or until top is domed, golden brown, and a thin knife can be removed cleanly from the center of the quiche
- Allow to stand 30 minutes before slicing and serving