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beef quicheBeef and Cheddar Quiche

Menu Plan for the week of April 19, 2013:  Sunday's Recipes

Beef and Cheddar Quiche

Cooking time:  60 minutes for menu      Cooking schedule: see below for instructions

       If you prefer, make or buy a pastry crust. I like both the flavor and health benefits of the brown rice - even the quick-cooking variety.  The other half of both peppers will be used later in the week.

Beef and Cheddar Quiche                              Preparation and cooking time:  60 minutes
    Brown rice makes a healthy, flavorful crust for quiches and savory pies.  Cook it ahead of time for quicker prep time. Use less cheese if you like  - I was thinking 'cheeseburger' when I made this.

Crust:
2/3 cup quick-cooking brown rice
1 1/3 cup beef stock
1 egg
1/4 cup (1oz, 30gr) shredded Cheddar cheese
Filling:
8oz (250gr) ground beef
1 onion
1/2 green pepper
1/2 red pepper
2 cloves garlic
1 tsp paprika
1 tsp oregano
2 tbs tomato paste
1 cup (4oz, 120gr) shredded Cheddar cheese
2 tsp olive oil, plus a bit for the dish
3 eggs
1 cup (8oz, 240ml) milk 

The Crust: Cook rice in stock according to package instructions. When done, spread out on a plate for 5 minutes to allow to cool a bit.
Lightly oil a 10" (25 cm) pie or quiche plate. Whisk 1 egg. Add 1/4 cup shredded cheese and the cooked rice. Mix well. Pat into the quiche plate, working it up the sides as best you can. Bake in 400F (200C) oven for 8 minutes. Remove.
The Filling: Roughly chop the onion.  Mince the garlic.  Cut the peppers into strips.  Heat oil in large skillet and add paprika, onion, garlic and peppers.  Sauté until tender, about 7 minutes. Add beef and brown, breaking it up.  Add oregano and tomato paste, stir well.
Whisk eggs and milk together.
To assemble: Spread the beef and peppers over the baked crust.  Top with cheese. Pour the egg mixture over all and bake for 30 - 40 minutes, until center has set. Remove and let rest 5 minutes. Slice and serve.

Note:  I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full…

Cooking Schedule: 60 minutes for menu
 Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
large skillet, large bowl, whisk, quiche or pie plate,
baking sheet, small saucepan with lid for rice
Cook rice if not done earlier
Turn oven on 400F (200C)
Shred cheese if needed
Chop onion, peppers
Mince garlic
Lightly oil quiche plate
    Wait for rice
Spread rice on plate to cool

Sauté paprika, onion, pepper, garlic
Whisk egg
Add cheese, rice, combine
Pat rice in quiche plate for crust, bake
Add beef to peppers / onions, sauté
Add tomato paste, oregano to beef, mix well
Whisk 3 eggs, milk
Remove crust
Assemble quiche
Bake quiche
    30 minute break
Remove quiche, let rest
Cut and serve

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