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.
Kolokithopita (Greek Zucchini Pie)
Greek Style Zucchini Salad
Greek Style Zucchini Fritters
Asparagus, Morel and Ramp Quiche with Brown Rice Crust
Zucchini and Kimchi Quiche with a Brown Rice Crust
Kolokythokeftedes (Zucchini and Feta Balls)
Zucchini and Green Chile Egg Breakfast Casserole
Broccoli and Cheddar Quiche with a Brown Rice Crust
Asparagus and Spinach Quiche
Caramelized Pear and Gorgonzola Quiche
Jalapeño Popper Quiche
Zucchini and Feta Breakfast Casserole
Caprese Frittata
sweetbird says
August 26, 2009 at 12:42 amI've been interested in doing that brown rice crust for a while. It looks great!
VeggieGirl says
August 26, 2009 at 1:09 amMarvelous quiche!
Shannon says
August 26, 2009 at 1:15 amlove the brown rice crust–fabulous quiche 🙂
Aunt Janet says
August 26, 2009 at 1:41 amI'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?
Cara says
August 26, 2009 at 2:07 amI like how this looks more zucchini-y than egg-y – very nice!
Psychgrad says
August 26, 2009 at 2:20 amInteresting — brown rice crust. Haven't seen that before. I have such a hard time with quiche lacking flavour. I should give this a try.
Amanda says
August 26, 2009 at 2:22 amWow Kevin, that is stunning!
Katrina says
August 26, 2009 at 2:38 amThat looks so colorful and delicious!
Natalie says
August 26, 2009 at 2:47 amI have never seen a brown rice crust. It is very intriguing! The colors are fantastic and this quiche looks fantastic!
Christina says
August 26, 2009 at 3:40 ammmm I love zucchini with eggs – this looks great!
Jenn says
August 26, 2009 at 3:49 amI 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!!
Rosa's Yummy Yums says
August 26, 2009 at 4:03 amA flavorful and healthy quiche! Great!
Cheers,
Rosa
Cakebrain says
August 26, 2009 at 4:48 amwhat a healthy and colourful version of quiche! yum!
PG says
August 26, 2009 at 9:58 amwow! that's wonerful recipe, especially since it is wheat free too.
Joanne says
August 26, 2009 at 10:52 amThis looks lovely. The zucchini and feta combo is one that is hard to top.
Ben says
August 26, 2009 at 12:28 pmThe brown rice crust is a great idea. J is tired of zucchini so I decided to give them a break for a while. hehe.
Anonymous says
August 26, 2009 at 12:42 pmOh 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!
Jenn Sutherland says
August 26, 2009 at 1:21 pmThis looks amazing – and gluten-free for me! Hooray! This one will be on the menu soon.
Proud Italian Cook says
August 26, 2009 at 1:38 pmGreat idea for the crust, no guilt, nice and healthy! Bookmarked, love it all!
♥peachkins♥ says
August 26, 2009 at 2:54 pmlove the color of this dish..
Spryte says
August 26, 2009 at 3:59 pmThat is gorgeous and sounds delicious!!
Anonymous says
August 26, 2009 at 4:18 pmI'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!
Anncoo says
August 26, 2009 at 4:20 pmLove the colours and looks so refreshing!
Irene says
August 26, 2009 at 5:01 pmZucchini + feta = magic in my book! I love this!
Zoe says
August 26, 2009 at 8:01 pmI love the flavors here!
pigpigscorner says
August 26, 2009 at 8:04 pmI just want to dig in!
betty says
August 26, 2009 at 8:39 pmWonderful,yummy site-thanks for the pictures and info! Betty
cookingforcock says
August 26, 2009 at 9:22 pmYay! A gluten-free quiche. My friend is celiac is this is our next brunch.
Chef Fresco says
August 26, 2009 at 10:06 pmThese quiche looks amazing kevin! I love your brown rice crust!
Kevin says
August 26, 2009 at 10:17 pmAunt Janet: A polenta crust sounds good. I am going to have to try it!
StephanieC says
August 27, 2009 at 12:29 amThis 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 🙂
Cooking with Michele says
August 27, 2009 at 12:40 amThis 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!
Aysgeul - Nysdelight says
August 27, 2009 at 12:58 amLooks delicious and very different.
eatme_delicious says
August 27, 2009 at 11:41 pmThis 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.
Jennifer says
August 29, 2009 at 7:36 pmLOVE the brown rice crust idea Kevin!! Do you think that would work with a frittata?
Kevin says
August 30, 2009 at 11:50 amJennifer: I think this would also work in frittata form (minus the brown rice crust).
Anonymous says
September 1, 2009 at 8:36 pmI 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!
Sarah Beam says
October 19, 2009 at 4:44 pmI 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!
PR press releases says
April 14, 2010 at 1:12 pmThis 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.
Heidi Alberti & Atticus Uncensored says
August 26, 2011 at 11:57 pmYum Yum Yum!! another great recipe for all those extra zucchinis. Interesting crust too… must try!
Jay says
July 3, 2012 at 4:35 pmHi 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?
Kevin says
July 7, 2012 at 4:39 pmJay: 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.
Shannon says
July 26, 2012 at 10:53 pmHi 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!
Kevin says
July 26, 2012 at 11:48 pmShannon: I have not tried this with instant brown rice but it should work. Enjoy!
Anonymous says
July 27, 2012 at 1:30 amU mean a guy cooks all this deliciously, beautiful food!?!?
Shannon says
July 30, 2012 at 10:28 pmKevin, 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!
LoveAffair says
July 31, 2012 at 10:08 amLove the crust.. and love your cooking style 🙂 greetings from Croatia..
Jeannie D says
April 2, 2013 at 12:42 amYou'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
Vita @ Juicer Depot says
May 3, 2013 at 3:48 pmAre the dill and mint fresh or can I use dried? If it is dried would I need to use less?
kevin says
May 9, 2013 at 1:12 pmVita @ 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.
Marysue says
June 17, 2013 at 8:53 pmHi 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!
kevin says
June 18, 2013 at 9:53 amMarysue: EggBeaters will work and 1 cup should do the trick.
Anonymous says
October 27, 2014 at 8:48 pmI 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.
kevin says
October 27, 2014 at 9:04 pmanewlifewandering: 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.
Lynne Jones says
March 18, 2019 at 12:16 pmHello Kevin, I have a quick question. Do you measure the 2 cups shredded zucchini before or after it is squeezed dry? It would make quite a difference in the amount used. Thanks!