Beef and Cheddar Quiche
Total time: 60 minutes
Brown rice makes a healthy, flavorful crust for quiches and savory pies. Cook it ahead of time for quicker prep time. Use less cheese if you like - I was thinking 'cheeseburger' when I made this.
Ingredients:
- Crust:
- 1/2 cup (3.3oz, 95gr) brown rice, quick-cooking
- 1 cup (8oz, 240ml) beef stock to yield
1 1/2 cups cooked brown rice
- 1 egg
- 1/4 cup (1oz, 30gr) shredded Cheddar cheese
- Filling:
-
8oz (240gr) ground beef
- 1 onion
- 1/2 green pepper
- 1/2 red pepper
- 2 cloves garlic
- 1 tsp paprika
- 1 tsp oregano
- 2 tbs tomato paste
- 1 cup (4oz, 120gr) shredded Cheddar cheese
- 2 tsp olive oil, plus a bit for the dish
- 3 eggs
- 1 cup (8oz, 240ml) milk
Instructions:
- The Crust:
- Cook rice in stock according to package instructions.
- When done, spread out on a plate for 5 minutes to allow to cool a bit.
- Lightly oil a 10" (25 cm) pie or quiche plate.
- Whisk 1 egg.
- Add 1/4 cup shredded cheese and the cooked rice.
- Mix well.
- Pat into the quiche plate, working it up the sides as best you can.
- Bake in 400F (200C) oven for 8 minutes. Remove.
- The Filling:
- Roughly chop the onion.
- Mince the garlic.
- Cut the peppers into strips.
- Heat oil in large skillet and add paprika, onion, garlic and peppers.
- Sauté until tender, about 7 minutes.
- Add beef and brown, breaking it up.
- Add oregano and tomato paste, stir well.
- Whisk eggs and milk together.
- To assemble:
- Spread the beef and peppers over the baked crust.
- Top with cheese.
- Pour the egg mixture over all and bake for 30 - 40 minutes, until center has set.
- Remove and let rest 5 minutes. Slice and serve.
Note: I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full…