Over the last few weeks the farmers market has been bursting with zucchini and it has been so cheap that I have been picking up a bunch of it every week. I have really been enjoying all of the fresh local zucchini and in particular I have been focusing on the grated zucchini, feta, and herb combination. So far I have made a raw salad and a Greek style phyllo pie with this combo and both turned out really well. While I was dreaming up the previous ideas it also occurred to me that a this combo would go well in a quiche. I pretty much just took the grated zucchini, feta and herb combo and mixed it into a quiche base including eggs and milk. Although a pastry crust would go well with this quiche I enjoyed the brown rice quiche crust that I made last time so much that I decided to use it again this time. The herbed zucchini and feta quiche with a brown rice crust was easy to make and it turned out great! The brown rice crust was slightly crispy on the outside and the slices held together well. I enjoyed the texture that the brown rice crust added to the quiche and it is not as guilty as a full butter pastry crust. The zucchini, feta and herb combo worked really well in the form of a quiche! The quiche was nice and light and moist and it was just packed with flavour. It is amazing how much flavour the feta, dill and mint bring to the table.
Herbed Zucchini and Feta Quiche with a Brown Rice Crust
ingredients
- 2 cups cooked brown rice
- 1/4 cup graviera (or gruyere, grated)
- 1 egg
- 4 eggs
- 1/2 cup milk
- 2 cups zucchini (grated, squeezed and drained)
- 1/4 cup herbs (such as dill, mint, parsley, chopped)
- 2 green onions (chopped)
- 1 cup feta (crumbled)
- salt and pepper to taste
directions
- Mix the rice, cheese and egg in a bowl.
- Press the rice mixture into a pie plate, about 1/4 inch thick.
- Bake in a preheated 450F/230C oven until the edges and bottom just start turning golden brown, about 5-7 minutes.
- Mix the eggs, milk, zucchini, dill, mint, green onions, feta, salt and pepper in a large bowl.
- Pour the egg mixture into the pie crust.
- Bake in a preheated 375F/190C oven until golden brown and set in the center, about 30-35 minutes.
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I've been interested in doing that brown rice crust for a while. It looks great!
Marvelous quiche!
love the brown rice crust–fabulous quiche 🙂
I'm a food blog addict and yours is my new favorite! Love your recipes – they're creative yet simple, and mostly healthful. I like the idea of the brown rice crust. Have you ever tried a polenta crust?
I like how this looks more zucchini-y than egg-y – very nice!
Interesting — brown rice crust. Haven't seen that before. I have such a hard time with quiche lacking flavour. I should give this a try.
Wow Kevin, that is stunning!
That looks so colorful and delicious!
I have never seen a brown rice crust. It is very intriguing! The colors are fantastic and this quiche looks fantastic!
mmm I love zucchini with eggs – this looks great!
I was contemplating making a quiche for dinner. Yours looks fantastic. I love the brown rice crust. Zucchini and feta really do go well together, too. Yum!!
A flavorful and healthy quiche! Great!
Cheers,
Rosa
what a healthy and colourful version of quiche! yum!
wow! that's wonerful recipe, especially since it is wheat free too.
This looks lovely. The zucchini and feta combo is one that is hard to top.
The brown rice crust is a great idea. J is tired of zucchini so I decided to give them a break for a while. hehe.
Oh wow! A gluten-free quiche! I love the idea of the brown rice crust. I bet that it holds together too, because of the egg on top! Great idea. Will have to try!
This looks amazing – and gluten-free for me! Hooray! This one will be on the menu soon.
Great idea for the crust, no guilt, nice and healthy! Bookmarked, love it all!
love the color of this dish..
That is gorgeous and sounds delicious!!
I'll be living in Ukraine with the Peace Corps for two years…and it won't be easy being vegetarian in a culture that has a great deal of meat dumblings, borscht, and sausage…but I think this is a recipe I can actually manage to pull together – thanks! It looks absolutely delectable!
Love the colours and looks so refreshing!
Zucchini + feta = magic in my book! I love this!
I love the flavors here!
I just want to dig in!
Wonderful,yummy site-thanks for the pictures and info! Betty
Yay! A gluten-free quiche. My friend is celiac is this is our next brunch.
These quiche looks amazing kevin! I love your brown rice crust!
Aunt Janet: A polenta crust sounds good. I am going to have to try it!
This looks awesome and Gluten Free to boot – thanks, i do miss quiche and havent found a great and easy gluten free crust so this fills that hole. I am sure to be trying this this weekend.
Thanks and btw you do a great job with your blog 🙂
This looks so yummy I might have to try it even though I vowed not to make any more recipes with zucchini and squash in them this summer – I'm at the point of pulling my plants out I'm so OVER zucchini!
Looks delicious and very different.
This looks SO good Kevin! I love your brown rice crust – I must try it. And you're making me want to eat zucchini, which I rarely ever crave.
LOVE the brown rice crust idea Kevin!! Do you think that would work with a frittata?
Jennifer: I think this would also work in frittata form (minus the brown rice crust).
I had to tell you how amazing this is. I made it last night and my ten year old son was grumbling when I brought it to the table. After tasting it he said "This is amazingly delicious." I couldn't agree more. thanks for your great recipe. I can't wait to try more!
I did an internet search for a brown rice crust when I was planning a quiche for this weekend, and yours turned out wonderfully for us. The crust was crispy on the edges and held together much better than some others I have tried. Bravo!
This quiche looks so delicious. I've never made my quiche this way but it's actually very interesting and I would like to try this recipe.
Yum Yum Yum!! another great recipe for all those extra zucchinis. Interesting crust too… must try!
Hi Kevin,
The recipe looks amazing and I'm planning to make it today. I just have a question about the plate diameter – would an 11 inch plate work for these proportions or do I have to make some changes?
Jay: I normally use a 10 inch plate but eh 11 inch plate would also work. I would start checking for it to be done a little earlier with the larger plate.
Hi Kevin 🙂 I am going to make this tomorrow but I was wondering if I could use cooked brown instant rice or does it need to be regular brown rice? Thanks so much!
Shannon: I have not tried this with instant brown rice but it should work. Enjoy!
U mean a guy cooks all this deliciously, beautiful food!?!?
Kevin, made this with the instant rice and the store had old and wilted fresh herbs so I used dried. OH MY GOODNESS this is so good. Thanks for sharing this with us!
Love the crust.. and love your cooking style 🙂 greetings from Croatia..
You've done it again, Kevin! Made this for Easter weekend and we devoured it! Loved the combo of herbs and the brown rice crust…Genius! Thanks for a recipe I will make again and again
Are the dill and mint fresh or can I use dried? If it is dried would I need to use less?
Vita @ Juicer Depot: I think that fresh is better for this recipe but dry will work, though reduce the amount to say 1 teaspoon of each.
Hi Kevin, this looks wonderful! I'm on a low-fat diet and was wondering if I could use EggBeaters instead of real eggs. I can't wait to try this!
Marysue: EggBeaters will work and 1 cup should do the trick.
I wonder how this would be reheated the next day, and even the day after that! Would it reheat ok in the microwave? How long would it last refrigerated? I'm looking for make-ahead breakfast recipes to go for work.
anewlifewandering: I usually throw it into the microwave to reheat it and I usually get 5 days out of it. I like to make it on the Sunday and then eat the leftovers for quick breakfasts for the rest of the week.