Good Eats: Black Rice Brussels Sprout Quiche

Brussels Sprout Quiche Black Rice

I’ve been obsessed with Brussels sprouts lately! This week at Costco I discovered black rice and a giant wedge of Jarlsberg, my favorite cheese. Wondering what I could make with the pair, I decided to incorporate my vegetable crush to make a gluten-free and vegetarian-friendly Brussels sprout quiche with black rice crust.

A word or two about black rice:  It’s just as healthy as brown rice but packs a serious anthocyanin antioxidant punch.  Some folks call it “purple rice” and it was known as “forbidden rice” in ancient China since only royals could eat it. Black rice can be tricky to cook but you can still use a rice cooker if you don’t mind a little purple mess.  Be prepared for the inevitable skeptical look when the amazing cook that you are presents a dish that looks a little “over done”.  Rest assured, black rice takes heat well, doesn’t burn and has a nice nutty crunch.  You can also sub it in place of brown or white rice and is perfect for dessert recipes, like rice pudding, because it is naturally sweet and starchy.

The quiche recipe below is very easy to make, especially if you have a food processor with blades that can slice and shred. Give it a try on a busy weeknight!

Brussels Sprout Quiche with Black Rice Crust

Ingredients
2 cups black rice
1 egg white
8 oz. Brussels sprouts (about 10 sprouts)
2 tbsp water
1 tbsp olive oil
3 large eggs
3/4 cup milk
6 oz. grated cheese, such as Jarlsberg Semi Soft Part-Skim Cheese
1 tablespoon dried parsley
1 1/2 tablespoons dried basil
1/2 teaspoon onion powder
1/4 teaspoon salt

Brussel Sprout Quiche Ingredients

Instructions
Rice crust: Cook black rice according to directions on package. Cool completely. Preheat oven to 350°F. Mix egg white and black rice by hand. It helps to have wet hands so the rice mixture won’t stick. Press rice mixture into 9-inch pie pan prepped with non-stick cooking spray. Bake for 10 minutes.

Quiche base: Use food processor to thin slice Brussels sprouts. Quick steam with 2 tablespoons of water then add 1 tablespoon of olive oil for a quick sauté. Set aside in medium bowl. Use food processor to grate cheese. Add eggs, milk, herbs and salt then blend for 30 seconds.   Pour mixture over Brussels sprouts and combine well.

Bake quiche at 350°F for 35-40 minutes or until top is golden brown.  Makes 8 hearty servings.

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