Cook1 hr 25 mins
A great quiche with an unusual but healthy crust that doesn't dominate the flavor, but enhances the flavor of the cheese.
For the Crust
- 1 cup long grain brown rice (uncooked)
- 1 tablespoon butter
- 1 teaspoon salt
- 1 egg
- 1⁄4 cup unsalted butter, melted
For the Filling
- 1⁄2 lb bacon, cooked crisp
- 3 large eggs
- 1⁄2 cup buttermilk
- 1⁄2 cup heavy cream
- 1⁄2 cup zucchini, very finely chopped
- 1⁄4 cup frozen sweet peas, thawed
- 1 tablespoon chopped fresh sage
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon unsalted butter
- 1 cup grated gruyere or 1 cup swiss cheese
- 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 (do not lift lid during this time) 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 (may use leftover rice for another use).
- Preheat oven to 350°F.
- 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 (the rice should feel a little dry and not excessively tacky).
- 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.
We made the rice in our steamer and left out the butter. We also left out the butter on top and it still had a great flavor and wasn't too dry or anything. We had extra egg whites, so we substituted 2 egg whites for one of the eggs and subbed broccoli for the peas. So...we made quite a few modifications, but used this as our inspiration. I'd say definitely leave out the butter - it had great flavor without it!!
We enjoyed this dish very much. We made a couple of changes (omitted the sage, didn't add the extra butter before placing the quiche in the oven, and used broccoli florets (chopped small) since we were out of zucchini). The quiche didn't overflow the pan. The flavors melded wonderfully and the rice crust was perfect. We will make this again!