My dinner tonight was inspired by my Aunty Mary, my Mum's sister. At christmas time last year she made the most DELICIOUS quiche to bring for Christmas lunch. It was a regular quiche filling, but instead of a pastry crust she had used cooked rice to form a fantastic savoury crust! It was moist and flavourful- she had added grated tasty cheese and herbs as well as a few knobs of butter and an egg to the rice- and it was a taste sensation! A regular quiche revolution!
I decided to try a version for dinner tonight, using ready-cooked brown rice and a vegetarian filling. I heated the rice according to the packet instructions and added a teaspoon of butter, grated parmesan cheese and salt and pepper to taste. I then added an egg and mixed it thoroughly.
Using a non-stick baking dish, I heaped the rice mixture in before shaping it much the same way as you would shape pastry for a quiche; ensuring that the rice was evenly spread and that there weren't any holes. I baked it in a moderate oven for about 10 minutes, then pulled it out and brushed the rice with some egg white. I then put it back in the oven for 2 mins or so. This part was my Aunty's hot tip- the egg white forms a 'seal' to ensure that the quiche mixture doesn't seep into the rice too much.
I then added my quiche filling, consisting of;
-4 eggs
-a generous handful of chopped fresh herbs (parsley, basil and oregano)
-grated parmesan cheese
-1/4 cup light milk
-a sauteed spring onion and a handful of baby spinach leaves
I baked it in a moderate oven until the filling had JUST set... and voila! Yummo. Thanks Aunty Mary!
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