Spinach, Leek & Feta Quiche with Brown Rice Crust

Since I've been experimenting with reducing Gluten in my diet, I was excited to try making a quiche with a non-traditional brown rice crust.

It turned out really well and whether you are gluten free or not, I've discovered that there are many reasons to make use of a rice crust:

1. It is much quicker, cleaner and more simple than making a flour crust from scratch (if you have leftover pre-cooked rice on hand)

2. Whole brown rice is more healthy than flour & butter

3. Make use of leftover rice

4. It simply tastes great!

I've adapted this rice crust quiche recipe to make a Spinach & Leek with Feta Quiche. 

This is what the rice crust look just before baking. 

Chopped Leeks & sauteed spinach.

Spinach, Leek & Feta Quiche with a Brown Rice Crust

(Adapted from Closet Cooking)

Ingredients:

2 cups cooked brown rice

1/4 cup cheddar cheese (finely grated)

1 egg

4 eggs

½ cup milk

1 bag baby spinach

1 leek, sliced

1 cup crumbled feta cheese

salt and pepper to taste

To make Crust:

1. Mix the rice, cheese and egg in a bowl.

2. Press the rice mixture into a pie plate, about ½ inch thick.

3. Bake in a preheated 450F oven until the edges and bottom just start turning golden brown, about 10 minutes.

To make filling:

4. While crust is baking, sautee spinach until wilted and most water evaporated. Squeeze any water and chop. Set aside.

5. Sautee leeks until starting to brown and soften.

4. Mix the eggs, milk, spinach, leeks & cheese and season with salt and pepper.

5. Pour the egg mixture into the pie crust.

6. Bake in a preheated 375F oven until golden brown and set in the center, about 30-35 minutes.