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
2 cups cooked brown rice
¼ cup gruyere, grated
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
- 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!