Zucchini and Kimchi Quiche with a Brown Rice Crust — Damn Delicious

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Zucchini and Kimchi Quiche with a Brown Rice Crust

Studying for summer classes has been so overwhelming but I still try to get some cooking done here and there. But I guess my exhaustion and lack of sleep got the best of me because I had such an off day while I was making this. I not only forgot to season the quiche mixture before putting it in the oven but I forgot to mix in the cheese too (the most important ingredient of all)! But it was still somewhat salvageable since I just sprinkled the gruyere on top, which created a very nice, crusty cheese topping. But other than the cheese mishap, I actually really enjoyed this dish. The brown rice crust was absolutely genius (and a nice change from white rice) and the kimchi paired perfectly with the gruyere. I’m excited to make this again with some variations, like adding more vegetables (mushrooms, bell peppers, and jalapenos to maximize spiciness) or even trying a different kind of crust.

Zucchini and Kimchi Quiche with a Brown Rice Crust (adapted from Closet Cooking):

Yields 6 servings

  • 4 eggs
  • 1/2 cup milk
  • 1 cup gruyere plus 1/4 cup, grated (The extra 1/4 cup is optional. I just loved the crusted cheese on top so I figured you could have a double dose of cheese both in the mixture and as a topping. But for a healthier alternative, the 1/4 cup cheese can be omitted.)
  • 2 cloves garlic, chopped
  • 1 cup kimchi, chopped
  • 1 cup zucchini, grated, squeezed and drained (about 1 medium zucchini)
  • 1/2 onion, chopped
  • 2 green onions, chopped
  • Kosher salt and freshly ground pepper, to taste
  • 1 zucchini, thinly sliced, for garnish

For the crust:

  • 2 cups cooked brown rice
  • 1/4 cup gruyere, grated
  • 1 egg

Preheat oven to 450 degrees F.

To make the crust, mix the rice, cheese and egg in a medium bowl.

Press the rice mixture into a pie plate, about 1/4 inch thick.

Place into oven and bake until the edges and bottom are slightly golden brown, about 7 minutes.

Reduce oven temperature to 350 degrees F.

Mix eggs, milk, 1 cup gruyere, garlic, kimchi, zucchini, onion, green onions, salt and pepper in a large bowl.

Pour mixture into the pie crust.

Place into oven and bake until center is almost set, about 35 minutes. Arrange zucchini slices on top and as close together as possible. Sprinkle remaining cheese and bake until top is golden brown, about 10-15 minutes.

(The quiche in this picture is not done. I baked it for about 10 minutes more, giving it that burnt cheese look. I normally would have taken a picture of the end product but like I said earlier, I was having a really off day.)

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