1 Review

4 Stars, frittata-like taste that benefited from the strong cheese (I used feta) to wake up the taste. I had difficulty getting the rice to make a crust, it took me much longer to complete (that may be due to my oven's calibration), and I was unable to remove a clean piece after letting it cool a bit. The brown rice adds a healthy touch, but for ease of serving, I would rather have a pie crust or lay down a phyllo sheet for the thinnest possible crust. I baked chicken breasts in water with traditional poultry herbs. I bought feta cheese by mistake, but its zing (or from goat cheese) was essential to this recipe. Thanks, Aimee for posting. Made for PAC Fall 2008.

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KateL September 21, 2008
Low Fat Quiche With Rice Crust