Love quiche? Try this one!

Hello harvesters! This week’s recipe is for another delicious summer squash entree. This time it’s a lovely quiche with an interesting variation in the crust.

 

Summer Squash Quiche with Brown Rice Crust

"Brownrice" by Dan McKay - Flickr. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:Brownrice.jpg#mediaviewer/File:Brownrice.jpg

“Brownrice” by Dan McKay – Flickr. Licensed under Creative Commons Attribution 2.0 via Wikimedia Commons – http://commons.wikimedia.org/wiki/File:Brownrice.jpg#mediaviewer/File:Brownrice.jpg

 

Ingredients

2 cups cooked brown rice

¼ cup gruyere, grated

1 egg

4 eggs

½ cup milk

2 cups summer squash, grated, squeezed and drained

½ cup green bell pepper, cored, seeds removed, and chopped

¼ cup chopped cilantro

2 green onions, chopped

1 cup feta, crumbled

salt and pepper to taste

Directions

  • Preheat oven to 450
  • Mix rice, cheese and one egg in a bowl. Press the rice mixture into a pie plate, about ¼ inch thick. Bake in preheated oven until the edges and bottom start turning golden brown, about 5-7 minutes. Remove from oven and reduce temperature to 375.
  • Mix eggs, milk, zucchini, green peppers, cilantro, feta, salt and pepper in a large bowl. Pour the mixture into the piecrust. Bake in oven until golden brown and set in the center, about 30-35 minutes.
  • Let cool to appropriate temperature before serving.

 

Enjoy, and have a great week!

 

 

 

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