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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Herbed Zucchini and Feta Quiche with a Brown Rice Crust

[heart_this] · Aug 25, 2009 · 57 Comments

Herbed Zucchini and Feta Quiche with a Brown Rice Crust

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

Herbed Zucchini and Feta Quiche with a Brown Rice Crust

Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Servings: 6
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
  1. Mix the rice, cheese and egg in a bowl.
  2. Press the rice mixture into a pie plate, about 1/4 inch thick.
  3. Bake in a preheated 450F/230C oven until the edges and bottom just start turning golden brown, about 5-7 minutes.
  4. Mix the eggs, milk, zucchini, dill, mint, green onions, feta, salt and pepper in a large bowl.
  5. Pour the egg mixture into the pie crust.
  6. Bake in a preheated 375F/190C oven until golden brown and set in the center, about 30-35 minutes.
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Kolokythokeftedes (Zucchini and Feta Balls)
Zucchini and Green Chile Egg Breakfast Casserole
Broccoli and Cheddar Quiche with a Brown Rice Crust
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Breakfast, Egg, Food, Gluten-free, Greek, Recipe, Vegetarian

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Reader Interactions

Comments

  1. sweetbird says

    August 26, 2009 at 12:42 am

    I've been interested in doing that brown rice crust for a while. It looks great!

    Reply
  2. VeggieGirl says

    August 26, 2009 at 1:09 am

    Marvelous quiche!

    Reply
  3. Shannon says

    August 26, 2009 at 1:15 am

    love the brown rice crust–fabulous quiche 🙂

    Reply
  4. Aunt Janet says

    August 26, 2009 at 1:41 am

    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?

    Reply
  5. Cara says

    August 26, 2009 at 2:07 am

    I like how this looks more zucchini-y than egg-y – very nice!

    Reply
  6. Psychgrad says

    August 26, 2009 at 2:20 am

    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.

    Reply
  7. Amanda says

    August 26, 2009 at 2:22 am

    Wow Kevin, that is stunning!

    Reply
  8. Katrina says

    August 26, 2009 at 2:38 am

    That looks so colorful and delicious!

    Reply
  9. Natalie says

    August 26, 2009 at 2:47 am

    I have never seen a brown rice crust. It is very intriguing! The colors are fantastic and this quiche looks fantastic!

    Reply
  10. Christina says

    August 26, 2009 at 3:40 am

    mmm I love zucchini with eggs – this looks great!

    Reply
  11. Jenn says

    August 26, 2009 at 3:49 am

    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!!

    Reply
  12. Rosa's Yummy Yums says

    August 26, 2009 at 4:03 am

    A flavorful and healthy quiche! Great!

    Cheers,

    Rosa

    Reply
  13. Cakebrain says

    August 26, 2009 at 4:48 am

    what a healthy and colourful version of quiche! yum!

    Reply
  14. PG says

    August 26, 2009 at 9:58 am

    wow! that's wonerful recipe, especially since it is wheat free too.

    Reply
  15. Joanne says

    August 26, 2009 at 10:52 am

    This looks lovely. The zucchini and feta combo is one that is hard to top.

    Reply
  16. Ben says

    August 26, 2009 at 12:28 pm

    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.

    Reply
  17. Anonymous says

    August 26, 2009 at 12:42 pm

    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!

    Reply
  18. Jenn Sutherland says

    August 26, 2009 at 1:21 pm

    This looks amazing – and gluten-free for me! Hooray! This one will be on the menu soon.

    Reply
  19. Proud Italian Cook says

    August 26, 2009 at 1:38 pm

    Great idea for the crust, no guilt, nice and healthy! Bookmarked, love it all!

    Reply
  20. ♥peachkins♥ says

    August 26, 2009 at 2:54 pm

    love the color of this dish..

    Reply
  21. Spryte says

    August 26, 2009 at 3:59 pm

    That is gorgeous and sounds delicious!!

    Reply
  22. Anonymous says

    August 26, 2009 at 4:18 pm

    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!

    Reply
  23. Anncoo says

    August 26, 2009 at 4:20 pm

    Love the colours and looks so refreshing!

    Reply
  24. Irene says

    August 26, 2009 at 5:01 pm

    Zucchini + feta = magic in my book! I love this!

    Reply
  25. Zoe says

    August 26, 2009 at 8:01 pm

    I love the flavors here!

    Reply
  26. pigpigscorner says

    August 26, 2009 at 8:04 pm

    I just want to dig in!

    Reply
  27. betty says

    August 26, 2009 at 8:39 pm

    Wonderful,yummy site-thanks for the pictures and info! Betty

    Reply
  28. cookingforcock says

    August 26, 2009 at 9:22 pm

    Yay! A gluten-free quiche. My friend is celiac is this is our next brunch.

    Reply
  29. Chef Fresco says

    August 26, 2009 at 10:06 pm

    These quiche looks amazing kevin! I love your brown rice crust!

    Reply
  30. Kevin says

    August 26, 2009 at 10:17 pm

    Aunt Janet: A polenta crust sounds good. I am going to have to try it!

    Reply
  31. StephanieC says

    August 27, 2009 at 12:29 am

    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 🙂

    Reply
  32. Cooking with Michele says

    August 27, 2009 at 12:40 am

    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!

    Reply
  33. Aysgeul - Nysdelight says

    August 27, 2009 at 12:58 am

    Looks delicious and very different.

    Reply
  34. eatme_delicious says

    August 27, 2009 at 11:41 pm

    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.

    Reply
  35. Jennifer says

    August 29, 2009 at 7:36 pm

    LOVE the brown rice crust idea Kevin!! Do you think that would work with a frittata?

    Reply
  36. Kevin says

    August 30, 2009 at 11:50 am

    Jennifer: I think this would also work in frittata form (minus the brown rice crust).

    Reply
  37. Anonymous says

    September 1, 2009 at 8:36 pm

    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!

    Reply
  38. Sarah Beam says

    October 19, 2009 at 4:44 pm

    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!

    Reply
  39. PR press releases says

    April 14, 2010 at 1:12 pm

    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.

    Reply
  40. Heidi Alberti & Atticus Uncensored says

    August 26, 2011 at 11:57 pm

    Yum Yum Yum!! another great recipe for all those extra zucchinis. Interesting crust too… must try!

    Reply
  41. Jay says

    July 3, 2012 at 4:35 pm

    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?

    Reply
  42. Kevin says

    July 7, 2012 at 4:39 pm

    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.

    Reply
  43. Shannon says

    July 26, 2012 at 10:53 pm

    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!

    Reply
  44. Kevin says

    July 26, 2012 at 11:48 pm

    Shannon: I have not tried this with instant brown rice but it should work. Enjoy!

    Reply
  45. Anonymous says

    July 27, 2012 at 1:30 am

    U mean a guy cooks all this deliciously, beautiful food!?!?

    Reply
  46. Shannon says

    July 30, 2012 at 10:28 pm

    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!

    Reply
  47. LoveAffair says

    July 31, 2012 at 10:08 am

    Love the crust.. and love your cooking style 🙂 greetings from Croatia..

    Reply
  48. Jeannie D says

    April 2, 2013 at 12:42 am

    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

    Reply
  49. Vita @ Juicer Depot says

    May 3, 2013 at 3:48 pm

    Are the dill and mint fresh or can I use dried? If it is dried would I need to use less?

    Reply
  50. kevin says

    May 9, 2013 at 1:12 pm

    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.

    Reply
  51. Marysue says

    June 17, 2013 at 8:53 pm

    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!

    Reply
  52. kevin says

    June 18, 2013 at 9:53 am

    Marysue: EggBeaters will work and 1 cup should do the trick.

    Reply
  53. Anonymous says

    October 27, 2014 at 8:48 pm

    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.

    Reply
  54. kevin says

    October 27, 2014 at 9:04 pm

    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.

    Reply
  55. Lynne Jones says

    March 18, 2019 at 12:16 pm

    Hello 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!

    Reply
  56. Donna F. says

    June 22, 2020 at 10:37 pm

    Could I add some tomato to this? Do you think it would make it too watery?

    Reply
    • kevin says

      June 23, 2020 at 8:40 am

      Yes you can and tomatoes are nice in it!

      Reply

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