So, I just had to make this quiche in an adult size version as well. This is complete with a brown rice crust to amp up the fiber factor. I loved this crust so much, that I’m not sure if I’ll go back to a traditional pastry crust for a savory dish.
I found the idea for the rice crust here.
Brown Rice Crust
- 2 cups cooked brown rice (use the package directions including salt)
- 1/4 cup grated cheese of choice (I used Mozzarella)
- 1 egg
Preheat oven to 400 degrees. Mix the rice, grated cheese, and egg in a bowl. Press the rice mixture into a pie plate. Bake for 5-7 minutes.
Spinach and Sweet Potato Quiche
- 2 Tbsp butter
- 1 peeled and grated sweet potato (med to large)
- 6 oz spinach leaves
- 4 whole eggs
- 3/4 c greek yogurt
- 1/4 c grated parmesan
- 1/2 c onion
Preheat oven to 375 degrees.
Melt butter in a large skillet. Add grated sweet potato and onion and saute over medium heat for 7 minutes or until tender. Add the spinach leaves to the pan and saute an additional 3 minutes.
Transfer the sweet potato mixture to a food processor (or blender) and pulse and few times to break up the pieces. Add the yogurt and parmesan cheese and stir. Stir in the eggs and mix well.
Pour mixture into rice crust and bake in oven for 40-50 minutes or until golden and set.