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Spinach, Feta and Tomato Quiche with Wild & Brown Rice Crust

Spinach, Feta and Tomato Quiche with Wild & Brown Rice Crust

Bursting with Flavor and Color – this Naturally Gluten-Free Quiche makes the perfect hassle-free brunch, lunch or healthy dinner

An interesting rice crust offers an earthy flavor to balance the quiche’s custard. Reheats wonderfully.
The quiche is layered with Feta Cheese, Sautéed Spinach with Garlic, Egg, Milk & Dill Custard with Red Onion Rings and Tomatoes baked into the top
Spinach, Feta and Tomato Quiche with Wild & Brown Rice Crust

Spinach, Feta and Tomato Quiche with Wild & Brown Rice Crust

Bursting with Flavor and Color – this Naturally Gluten-Free Quiche makes the perfect hassle-free brunch, lunch or healthy dinner. With an interesting rice crust - gluten free. 
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8 servings
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Ingredients

  • 2 cups cooked brown rice
  • 1/2 cup cooked wild rice
  • 1 large egg separated
  • 4 tablespoon parmegiano reggiano cheese finely grated
  • 1 tablespoon extra virgin olive oil
  • 3 large garlic cloves peeled, thinly sliced; about 1 1/2 T.
  • 3/4 pounds fresh spinach leaves 1 medium- large bunch, cleaned and dried
  • 1 pinch salt and freshly cracked black pepper
  • 5 large eggs divided, I use pasture raised
  • 1 1/2 cups milk full fat
  • 1/4 cup fresh dill cleaned, dried and coarsely chopped
  • 1 cup feta cheese large crumbles; divided
  • 1/2 medium red onion peeled, cut into 1/4" rings
  • 3/4 cups colorful cherry tomatoes sliced in half

Instructions

Make the 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.

Make the filling:

  • 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.
    Add a little extra chopped dill on top if desired.
    The quiche reheats well, and can be frozen and reheated.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: brunch, Main Course
CUISINE: American
KEYWORDS: quiche, gluten free quiche, quiche with wild & brown rice crust
Nutrition Facts
Spinach, Feta and Tomato Quiche with Wild & Brown Rice Crust
Amount per Serving
Calories
228
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Cholesterol
 
140
mg
47
%
Sodium
 
352
mg
15
%
Potassium
 
430
mg
12
%
Carbohydrates
 
20
g
7
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
12
g
24
%
Vitamin A
 
4445
IU
89
%
Vitamin C
 
14
mg
17
%
Calcium
 
243
mg
24
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Spinach, Feta and Tomato Quiche with Wild & Brown Rice Crust

See BLOG for more photos and information.

This recipe may not be reproduced without the consent of its author, Karen Sheer.

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