I’m always on the lookout for a healthier version of traditional comfort foods.  Who can resist creamy soups, thick stews with chunks of bread to dunk into or a big slice of warm quiche on a cold night?

This is why when I laid my eyes on a recipe called ‘Broccoli and Cheddar Quiche with a Brown Rice Crust’ I was sold!  If you’re not a broccoli lover, do not fret, for that I am not.  This is one of those recipes that so very cleverly manages to tone down the taste of broccoli by blending it beautifully with ingredients that give the broccoli another more interesting dimension.

The recipe actually turned out much better than I expected!  The ‘crust’ was cooked to perfection – crispy but not too hard.  The quiche itself was divine.  The dish, till the very last crumb, was gobbled up by my hungry clan.

The only minor change to the original recipe was that I added another egg to the quiche because it looked like it needed more liquid.  Oh, and we’re big eaters like most Maltese are, so I adjusted the servings to four and not two!  Before you start wondering – yes, the calories have been amended too!

One word of advice – especially if you’re a perfectionist like me!

Cook this recipe one day in advance, let cool and place in the fridge until the next day.  Why?  It will make cutting the quiche into perfect slices a breeze!

This quiche may be served hot, cold, and may also be frozen. I found the original recipe on Fave Healthy Recipes.

Enjoy!

Nakita xxx

Broccoli and Cheddar Quiche with a Brown Rice Crust

A mouth-watering, healthier version of a comfort food.  Perfection.

  • 1 cup brown rice (cooked and cooled)
  • 1 1/4 cup cheddar cheese (grated)
  • 1/4 cup Parmesan cheese (grated)
  • 6 eggs
  • 2 cups broccoli florets (blanched (see footnote))
  • 1/4 cup green onions (sliced)
  • 1 pinch nutmeg (ground)
  • salt & pepper (to taste)
  1. 1. Preheat the oven to 450 degrees (gas mark 8).2. Stir together: the rice, Parmesan, 1/4 cup of Cheddar and 1 egg.3. Press this mixture into the bottom and sides of a 9-inch pie pan.

    4. Bake for about 7 minutes.

    5. In the meantime, beat the remaining 5 eggs.  Add nutmeg and salt & pepper.

    6. When crust is baked, lower oven temperature to 375 degrees F. (gas mark 

    7. On top of the crust, layer the broccoli, the remaining 1 cup of cheddar cheese, and onions. Pour the eggs over these ingredients.

    8. Bake for 35-40 minutes until the eggs are firm and top is golden brown.

    Enjoy!

Fresh broccoli:
This should be blanched.  Cut the broccoli into small pieces.  Place in a large pot of boiling water for 2 minutes until the broccoli is a nice, bright green and just starting to cook.  Drop into a bowl of ice water until broccoli is cool.  Dry on paper towels to remove excess moisture.

Frozen broccoli:
Place into a colander and run water over it to thaw.  Dry well on paper towels to remove excess moisture.

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