I have to credit my old landlady with this recipe idea (to clarify, she’s not old, but did used to be my landlady). She suggested making quiche with a rice crust instead of buying or making a flour crust and, considering this makes the quiche both more nutritious and much easier to make, I haven’t made it the traditional way since.
Start preparation by cooking rice, or better yet have some frozen, and press about a cup of it in to a pie pan. Add a healthy drizzle of olive oil all around the rice that is now packed against the inside of your pie pan. Saute your fillings in olive oil. In my case this was onions and cauliflower, purchased through my CSA share. I chopped the vegetables fairly small since I wanted my toddler to eat the final product. Once cooked, I set the vegetables aside and let them cool a bit.
The quiche filling starts with:
6 eggs, beaten (purchased from the family-run farm around the corner from my house)
2 cups whole milk
1 1/2 cups grated cheese (I combined Swiss and cheddar)
salt and pepper
I poured the quiche base in to the rice crust and then added the vegetables. The vegetables will settle down and most likely you’ll end up with a lot of the cheese rising to the top. The whole thing cooks at 350 degrees for about a half hour, or until the cheesy top is golden brown. I have made rice-crust quiche several times since my landlady gave me the idea and I have to say I have never felt disappointed. With very little effort on my part I can quickly have the satisfaction of having created a dish that makes me feel like a grown-up.