Cheesy Gluten Free Broccoli Quiche

ImageIf you’ve been following my blog posts you may already know that I am not one for making pie as I hate dealing with pie crust. So imagine my dismay when I had a craving for quiche and absolutely no desire to attempt a quiche crust.

But then I was looking through one of my cook books (Eat Shrink and Be Merry) and I found a quiche recipe that used rice for the crust, no messy pastry 🙂

I adapted the recipe for the ingredients I already had in the house. It’s super easy and great for lunch leftovers the next day.

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Ingredients:

1tsp olive oil
1/2 onion minced
1 clove of garlic, minced
1.5 cups cooked brown rice (it’s a bit less than 1 cup not cooked but if you make too much just freeze for later)
5 TBSP grated grana padano, divided
2 TBSP liquid egg whites
2 whole eggs + enough liquid egg whites to fit 1.5 cups
1/2 cup chopped broccoli florets, blanched
1/2 cup chopped green beans, blanched
1 red pepper, roasted (or bottled roasted peppers)
1/2 cup shredded swiss cheese (I used Jalsberg)
a bit of goat cheese (optional)
1/2 tsp salt
1/4 tsp dried basil and oregano plus some dried dill
1 tomato sliced

Method:

1. If you’re not using bottled roasted red peppers, set your oven to broil and broil your pepper until charred
2. Preheat oven to 350F and spray a pie plate with cooking oil
3. Heat olive oil in a skillet and sautee onions and garlic until onions are tender
4. Mix onions with cooked rice and add 3tbsp of grated grana padano and 2 tbsp egg substitute
5. Spread rice mixture into pie plate evenly
6. Layer broccoli, roasted red peppers, and cheese in that order over the rice
7. Whisk the 2 eggs with the remaining egg whites with basil, oregano, salt, pepper and dill, pour over vegetables
8. Top quiche with tomato slices, 2 tbsp grana padano and some dill
9. Bake for 45 minutes until it’s puffed up and golden. Let stand for 5 minutes before cutting

Serve with a fresh green salad
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Tips: You can use cut up asparagus instead of the green beans and broccoli, change up the cheeses, if you like stronger flavours try aged cheddar mixed with mozzarella. You can also use 7 whole beaten eggs or just 1.5 cups of liquid egg whites instead of whole eggs mixed with liquid eggs.

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