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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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What I love about this quiche is that you don't need to pre-cook the veggies and it's really easy to assemble. It can be served warm or cold, so it makes a good addition to the picnic basket. Ingredients:
1 cup uncooked brown rice |
2 cups boiling water |
1 tablespoon butter |
1/2 teaspoon salt |
2 cups grated cheese (i use mozarella) |
5 eggs |
1 bunch asparagus, chopped |
1 red capsicum, sliced thinly |
70 g spinach leaves, chopped coarsely |
100 g feta cheese, grated |
Directions:
1. Combine rice, water, butter and salt in a microwave safe dish. Microwave, uncovered, for 20 minutes on HIGH. Stand for 10 minutes before stirring to separate. (You could cook the rice any way you like - this microwave method is the only way that works for me, as far as brown rice is concerned).
2. Meanwhile: line the base and sides of a 19cm square cake pan with baking paper. Preheat oven to hot (200°C).
3. Combine cooked rice, one cup of cheese and one egg. Mix well and press rice mixture firmly over base of prepared pan. Layer asparagus, capsicum and spinach over rice base.
4. Beat remaining eggs in same bowl, add remaining cheese and feta; pour egg mixture over vegetables. Bake, uncovered, in hot oven for about 30 minutes or until firm. Stand for 5 minutes before serving.
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