Bursting with Flavor and Color – this Naturally Gluten-Free Quiche makes the perfect hassle-free brunch, lunch or healthy dinner
- 2 cups cooked brown rice
- ½ cup cooked wild rice
- 1 large egg, separated
- 4 tablespoons parmegiano reggiano, finely grated
- 1 tablespoon extra virgin olive oil
- 3 large fresh garlic cloves, peeled, thinly sliced (about 1 1/2 T.)
- ¾ pound fresh spinach leaves, 1 medium-large bunch, cleaned and dried
- 1 pinch salt and fresh cracked pepper
- 4 large eggs
- 1 ½ cups milk, full fat
- ¼ cup fresh dill, cleaned dried, chopped coarsely
- 1 cup feta cheese, large crumbles; divided
- ½ medium red onion, peeled, cut into 1/4″ rings
- ¾ cup colorful cherry tomatoes, sliced in half
Make Wild & Brown Rice Crust:
Warm the brown rice, add 1 egg white (save the yolk for the filling) and 1 cup warm rice to a small food processor. Pulse to combine. Continue to run until the mixture is creamy and the rice is pureed, but a little chunky.
Preheat oven to 350 degrees.
Add this mixture to a medium sized bowl; add the remaining 1 cup brown rice, wild rice, parmesan cheese and a pinch of salt.
Brush deep-dish pie pan well with neutral oil. I have used a 10″ tart pan with 2″ high sides. Add the rice mixture.
Press down using a piece of plastic wrap – this will allow you to press in an even layer.
Build an edge to 1″. Place on a rimmed baking pan. Bake for 15 minutes until firm and lightly colored. Set aside to cool slightly.
Raise heat of oven to 375 degrees.
Slice the spinach into 1/2″ ribbons.
To a large saute pan, add 1 T. olive oil and sliced garlic. Cook over low heat stirring for 2 minutes until the garlic had just started to color. Add the spinach, and a pinch of salt & pepper, stir to coat. Cook, stirring until limped and cooked through – just 2 minutes. Set aside to cool slightly.
In a medium sized bowl, whisk the 4 eggs and the remaining egg yolk. Add the milk, and whisk well. Add dill, mix to combine.
Finish the quiche:
Add 3/4 cup of Feta cheese to the bottom of the slightly cooled crust.
Add the Spinach-Garlic mixture evenly.
Pour in the Egg and Milk Custard.
Sprinkle with remaining 1/4 cup Feta.
Add Red Onion Rings all over top.
Add cut Tomatoes all over top.
Place the quiche on a rimmed baking pan.
Bake in a 375 degree oven until puffed and firm in the center, about 45 minutes.
The quick reheats well, and can be frozen and reheated.
See BLOG for more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Make one 10″ tart; serves 8 – 10.