At long last, another recipe

I swear it has been forever since I posted a recipe here.  Maybe you don't care?  Maybe you don't cook?  Maybe no one is really out there reading this?

Whatever.

Here's the deal with the recipe.  I got it off of Pinterest!  Yes, it is the first recipe I have gotten off of my board and actually made.

Both my kids claim to be gluten-intolerant.  I say "claim" because I don't think either of them have ever gotten any type of scientific confirmation.  But that is just like me with my stupid menopause stuff and the fact that I have noticed that the hot flashes are REALLY BAD whenever I eat meat.  I haven't needed anyone to corroborate this for me, I have just learned to not eat meat very often.

So the kids are gluten-intolerant.  You know what this means, don't you?  No sandwiches, burgers, no pasta, no pizza.  Pretty much no fast food, no take-out.  And it is much like back in the day when Rachel Pie was vegan, you have to think a lot and plan a lot before every meal choice.

This recipe is gluten-free.  It is tasty.  It is so versatile!

Check it out:

Broccoli and Cheddar Quiche with a Brown Rice Crust

2 cups cooked brown rice
1/4 cup cheddar cheese, finely grated
5 eggs
1 cup milk
2 cups broccoli, cut into bite-sized pieces and blanched
1 cup sharp cheddar cheese, grated
4 green onions, sliced
1 pinch nutmeg
Salt and pepper, to taste

1. Mix the rice, finely grated cheese and one egge in a bowl. Press the rice mixture into a pie plate, about 1/4 inch thick.

2. Bake in a preheated 450 F oven until the edges and bottom just start turning golden brown, about 5 to 7 minutes.

3. Mix the remaining eggs, milk, broccoli, sharp cheddar cheese, and green onions in a bowl and season. Pour the egg mixture into the pie crust.

4. Bake in a preheated 375 F oven until golden brown and set in the center, about 30 to 35 minutes.


***Okay, here are MY notes and changes.


1. Make sure you have COOKED rice.  Remember that brown rice takes almost an hour to cook.  Then you have to cool it a bit before you mix the egg into it.  


2. The pre-baking of the rice crust took longer for me than the 5 - 7 minutes, but I was also doing 2 at a time.


3. Instead of blanching the broccoli, I sauteed it quickly with some garlic and seasoning.  Because if you read this recipe it says "Salt and Pepper to taste". Then it says "add the seasoning to the raw egg mixture".  Really?  No, I prefer the method of not tasting the raw eggs.


4. Baking time was right on.  30 - 35 minutes worked out perfectly.  


Think of the possibilities for this recipe.  Different seasonings, herbs and cheeses in the crust.  Completely different filling combinations.  We were thinking of spinach, bacon, gruyere or fontina cheese.  Or chicken, chiles, corn, and tomatoes.  


When you make rice for a meal during the week plan to make enough for 2 cups leftover to make this dish.  A "planned-over", as it were.  Use whatever is in your fridge to create a new way to enjoy it and create less waste.  


And by the by?  This was delicious.  I made one for us and one for my client who had just delivered her baby.  


Try it and let me know what you think.