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.

Tofu & Red Bell Pepper Uramaki

Making sushi at home does not have to be intimidating. Vegetable rolls are fun and quick to make and are perfect appetizers to an Asian themed meal or light lunch.

One of the reasons I enjoy making these myself at home, is that the sky can be the limit fot the combinations of fillings. I find that the selection of pre-made veggie rolls in grocers or even options at sushi restaurants can be very limited, usually to combinations of cucumber, avocado and marinated mushrooms. While all those certainly are delishous, it can get a bit boring. I like to add some carrot or red bell pepper for a splash of color, and baked tofu for substance.

Following is a description of how I made these. Plain soy sauce or tamari would certainly make for a fine dipping sauce, but I think that a more interesting dipping sauce takes it to the next level.

You will also need a bamboo sushi mat to shape the rolls.
The rolls here were made with the rice outside of the nori seaweed (Uramaki).

Tofu & Red Bell Pepper Uramaki

RICE
1/2 cup sushi rice or short grain rice (this is enough for 1 roll)
1 t rice vinegar

Cook rice in about 3/4 cup water until done and water evaporated.
Stir in rice vinegar and let cool.

DIPPING SAUCE
2 T soy sauce or Tamari
1 T rice vinegar
1/2 t chili paste
1/2 t maple syrup

ROLLS
Toasted Nori seaweed sheet
Baked tofu, sliced
Red bell pepper, sliced
Cubumber, peeled, seeded and cut in long strips
Black & white sesame seeds

Lay nori on bamboo mat. Spread with rice on dull side of wrap.
(A good tip is to keep wetting your hands or back side of a spoon to make sticky rice easier to spread.)
Sprinkle with sesame seeds.

Flip the nori over with rice-covered side onto plastic wrap.
Slide bamboo mat underneath plastic wrap.

Lay filling on top of nori. Start rolling the roll, squeezing tightly to compact the rol, working until all the way rolled up.

Slice the roll into disks using a sharp wet knife.

It can be made a few hours ahead and sliced before serving.

OTHER OPTIONAL INGREDIENTS
Carrot sticks - Avocado slices - Sprouts - Mushroom