Friday, December 16, 2011
Brown Rice Quiche
1 1/3 cup brown rice
1 large onion, chopped
2 2/3 cup water
1 cup shredded cheese, and kind
1lb bag frozen peas
1/2 cup sour cream
3/4 cup plain yogurt
1 tsp dried basil
salt & pepper
1/4 cup plain bread crumbs, plus some for the top
In a medium size pot, add rice, onion, & water. Bring to a boil, then reduce heat to low. Cook for 45 minutes or until the rice has absorbed all the water.
Preheat oven to 375 degrees.
In a mixing bowl, add all the other ingredients. Stir to combine. Then, fold in the rice & onion mixture.
Grease 2 9" pie plates. Pour half of the mixture into each plate. Top with bread crumbs.
To freeze- Wrap uncooked quiche in plastic wrap and foil. Write directions on the foil (Thaw & Bake at 375 degrees for about an hour), and freeze up to 2 months.
To cook- Bake for about an hour. You'll know it's ready when it's browned, slightly puffed up, and "springy" to the touch.
Serve with a big salad.