Submitted by: Kayleigh
Prep Time: 10 Minutes
Cook Time: 45 Minutes
Servings: 6
Lovely light quiche made with a brown rice crust. We really liked this..finished it all up! Hubby & Kid tested. :)
1 tbsp. brown rice flour
2 1/4 c. milk, raw or organic
1 lrg. egg
1 c. mozzarella cheese
1 c. asparagus
1/2 c. frozen corn
1/4 lbs. white mushrooms
1/3 c. carrot
1/4 c. red onion
2 tbsp. fresh parsley
3/4 tsp. fresh basil
1/2 tsp. sea salt
1/4 tsp. dried oregano
2 tbsp. parmesan cheese
7 egg white
2 c. brown rice
This is an older recipe of mine. It called for 1 cup of canned evaporated milk. Since I guess that we can't have that, I did some research and found out that we can make our own. Take 2 and 1/4 cups of whole milk and simmer on the stove until it reduces to 1 cup. It worked! I let that simmer and reduce while I chopped up the veggies and got the rest ready. It does need to cool down some so I put mine in the fridge
In a small bowl, whisk 1 egg white. Add cooked rice; stir until well blended. Press onto the bottom and up the sides of a 9-inch deep-dish pie plate (greased first!). This takes a bit of patience, but it really turns out nicely!
In a large bowl, whisk flour and milk until smooth. Whisk in egg and remaining egg whites. Stir in the mozzarella cheese, asparagus, corn, mushrooms, carrot, onion, parsley, basil, salt and oregano. Pour into rice crust; sprinkle with Parmesan cheese.
Bake at 375 degree F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting (to firm up).
6 Servings (or you could have more and just count it as such)
Add or take away veggies for what works for you. The same with the spices...spice it up as you like it!
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