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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 |
Sauté paprika, onion, pepper, garlic |
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