Broccoli Quiche

This recipe came from the book “Tightwad Gazette” and, let me tell you, I was very pleased when it got rave reviews from my picky eater husband. The crust is very light and makes great use of leftover rice and how many times have you thrown out leftover rice from chinese takeout because you didn’t know what to do with it? I now also make extra rice and keep in the freezer so I have available for this recipe. Added bonus= by using rice you cut down on calories incredibly. A frozen pie crust packs on 1037 calories per crust. This rice crust totals about 560 calories.

Crust:
1 1/2 – 2 Cups of cooked rice
1 large egg
1/4 c grated cheese

Mix all ingredients above and pour into pie baking dish. Press down the bottom and up the rims to make crust. Bake at 350F for 15 mins or it gets golden.

For the filling:
1 head of broccoli chopped into pieces (about 2C)
1/2 C onion, or to your taste
1 tbsp olive oil
2 garlic cloves minced
2 tsp dry herbs such as oregano, rosemary or thyme
1 C milk
3 large eggs
3/4 C grated cheese
Salt and Pepper to taste

Add olive oil to pan, cook onions and garlic until soft and add chopped broccoli. Take off heat when broccoli gets soft. In a bowl whisk three eggs, mix in milk and 1/2 cup of the grated cheese. Add salt and pepper to taste.

To assemble, spread remaining 1/4 C of cheese at the bottom on the rice crust. Then spread in broccoli/onion mixture. Finally pour in egg/milk/cheese mixture and return to oven and bake for about 35-40 mins at 350F or until center of the quiche is firm.

Notes: I have also made this with spinach, use about 3 cups fresh. I have never tried with frozen but I don’t see why it wouldn’t work as long as you drain liquid very well. For cheeses I have used mozzarella, provolone, cheddar or colby, or mix of all of the above, whatever I’ve had around. Also, make as cheesy as you would like. Last time I made it I had about 1/2C of ricotta leftover from a lasagna I had made days before so I used that mixed in with water to replace the milk and it worked.

Makes 4 servings in our home.

Cost to us:
2C cooked rice = $0.50
4 large eggs = $0.44
1 C cheese approximates 4 onz = $1
Broccoli = $0.58/lb, used about 2 lb.
1C milk = $0.18
Rest of ingredients from pantry
Total Cost = $3.28 ir $0.82 per serving

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