Zucchini (Courgette) Quiche
Total time: 60 minutes
The rice makes a lovely crust, much healthier than the traditional pastry... and easier too, especially if you cook the rice earlier. I used little pear-shaped tomatoes.
Ingredients:
- 1/2 cup (3.3oz, 95gr) brown rice, quick-cooking
- 1 cup (8oz, 240ml) chicken stock to yield
1 1/2 cups cooked brown rice
-
3/4 cup (3oz, 90gr) shredded cheese, total
-
4 eggs, total
-
1 tsp olive oil
-
1 medium zucchini
- 1 onion
- 2oz (60gr) mushrooms
- 5oz (150gr) ham
- 3oz (90gr) cherry tomatoes substitute 1 regular, thinly sliced
-
1/4 (2oz, 60gr) cup Greek yogurt
- 3/4 (6oz, 180ml) cup milk
-
olive oil
Instructions:
- The rice:
- Cook the rice in stock.
- If doing in advance, refrigerate until needed. If doing now, spread the rice on a plate to cool for 5 minutes before making crust.
- The crust:
- Lightly whisk 1 egg.
- Mix cooked rice, 1/4 cup cheese and egg.
- Pat into a lightly oiled quiche or 10" (25cm) pie plate, working it up the sides a bit for the edges.
- Bake in 400F (200C) oven for 8 minutes.
- The filling:
- Slice zucchini into 1/4" (.5cm) rounds.
- Trim and slice mushrooms.
- Chop onion.
- Cut ham into small pieces.
- Cut cherry tomatoes in half.
- Heat olive oil in large skillet over medium heat.
- Add zucchini slices and sauté until transparent and tender. Remove to a plate.
- Add onions and mushrooms and sauté until onions are tender. Remove from heat.
- Whisk 3 eggs, yogurt and milk together.
-
To assemble:
- When crust is done, remove from oven. Spread the onions and mushrooms evenly over the crust.
- Arrange the zucchini slices on top in a single layer.
- Lay ham on top of zucchini and sprinkle with 1/2 cup cheese.
- Pour egg mixture over all.
- Arrange the tomatoes, cut side down on top and bake, 30 minutes, 400F (200C).
- Remove from oven and let rest 5 minutes before cutting.
- Quiche is done when center no longer 'jiggles' - it doesn't need to be solid but should be fairly firm.
Note: I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full.