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.