With the holidays among us, I’ve made an attempt to cook more healthful meals.  If you’ve ever seen my other quiche recipes, you might think that this is a joke.

My personal favorite creation is Bacon & Leek Quiche.  But hey, I’m not here to tempt you with rich, creamy, cheesy quiches.  Or am I?

This recipe is lower fat than your average quiche, but with just as much flavor.  Plus, the brown rice crust makes it gluten free.  Which, of course, I didn’t even realize until after I ate the entire thing and started writing about it…


The Crust:
-2 Cups Brown Rice, cooked
-1/4 Cup Cheddar Cheese, finely grated
-1 Egg

The Filling:
-4 Eggs
-1 Cup Milk
-2 Cups Broccoli, chopped
-1 Cup Cheddar Cheese
-1 Pinch Nutmeg (optional)
-Salt and Pepper, to taste

Preheat oven to 450F.  Mix rice, one egg, and 1/4 cup of cheese in a bowl.  Press rice mixture firmly in a pie pan with a fork.  Bake for 5-7 minutes, until it starts to turn golden.  Allow to cool for 5 minutes.  Turn oven temp down to 375F.

Meanwhile, mix eggs, milk, broccoli, salt, pepper, and cheese.  Pour into the crust.  Bake at 375F for 35-40 minutes, until golden and set in the center.  Remove from oven and let cool for 5 minutes before serving.