Basic Quiche

Crust:
2 cups cooked brown rice
1 beaten egg
1 teaspoon soy sauce or Bragg’s Liquid Amino Acids

Combine. Mix well Spread evenly to cover well greased quiche pan or pie plate. Bake rice crust at 350 F for ten minutes. Remove. This is a nice crust because it doesn’t really get soggy.

Filling:
1/2 pound chopped vegetables (you choose: spinach; broccoli; zuchinni, chard; mushrooms; onions, asparagus)
4 eggs, beaten
1 1/2 cups milk
1 cup grated cheese
1/8 teaspoon of salt
dash nutmeg or mace

Put chopped vegetables (and bits of leftover meat you have them and want them) in bottom of crust. Combine eggs, milk, salt, pepper, and nutmeg. Pour over veggies and meat in pan. Top with cheese. Bake at 350 for 45 minutes or until set. REmove from oven and let set ten minutes before slicing. OR, cool, wrap, label, and freeze. Eat it cold after thawing or heat thawed quich at 350 degrees for 20 minutes.

From Frozen Assets

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One Comment

  1. Church Mouse
    Posted April 28, 2011 at 2:27 am | Permalink

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