Leeks & Carrot Quiche

Name: Leeks & Carrot Quiche
Ingredients: CHEESY RICE CRUST; Nonstick butter cooking spray; 2 cups cooked and cooled short grain brown rice; 1 large egg white; 1/4 cup gruyere or jarlsberg - or your choice; FILLING; 1-1/2 cups sliced leeks; 1 cup carrot, peeled and grated; 1 small zucchini, grated, peel on, excessive moisture pressed out (I use a potato ricer) or just take the extra time to cook the water out (step 4) - I have done it both ways.; 1 cup vegetable broth; Salt to taste; Pepper to taste; 1 cup milk 1 or 2%; 2 large eggs (for lighter option use 2 egg whites and 1 egg); 1 cup gruyere or jarlsberg cheese (or cheese of your choice); 2 tablespoons unsalted butter (omit for lighter option); Optional - a couple teaspoons pimento

17 ingredients

12 steps

Ingredients

CHEESY RICE CRUST
Nonstick butter cooking spray
2 cups cooked and cooled short grain brown rice
1 large egg white
1/4 cup gruyere or jarlsberg - or your choice
FILLING
1-1/2 cups sliced leeks
1 cup carrot, peeled and grated
1 small zucchini, grated, peel on, excessive moisture pressed out (I use a potato ricer) or just take the extra time to cook the water out (step 4) - I have done it both ways.
1 cup vegetable broth
Salt to taste
Pepper to taste
1 cup milk 1 or 2%
2 large eggs (for lighter option use 2 egg whites and 1 egg)
1 cup gruyere or jarlsberg cheese (or cheese of your choice)
2 tablespoons unsalted butter (omit for lighter option)
Optional - a couple teaspoons pimento

Directions

1

Preheat the oven to 350°F.
2

Spray a 10 inch pie pan with butter cooking spray and set aside. Mix together, the rice, cheese and 1 egg white. Press mixture over the bottom and sides of the pan. Bake uncovered, 5 minutes.
3

Cool while preparing the filling.
4

Add the leeks, carrots and zucchini to a saucepan with vegetable broth.
5

Cook uncovered over medium heat for 15 minutes.
6

Salt & Pepper to your taste.
7

Increase heat to medium high and cook, stirring until all liquid is evaporated.
8

Transfer to mixing bowl. Add in the pimento (optional) and toss. Let cool for 5-10 minutes.
9

In the meantime: Whisk the eggs together. Whisk the eggs and milk to incorporate.
10

Pour the milk/egg mixture into the cooled vegetables. Pour mixture into the rice crust. Add the cheese.
11

Dot with 2 tablespoons butter.
12

Bake until the filling is puffed and set (about 30-35 minutes). Cool for 15 minutes before serving.