Hye Thyme Cafe: Red Rice Crusted Quiche

Welcome to the Hy
e Thyme Cafe. Although not all of my recipes are Armenian, the name is a little nod to my Armenian grandmother who is no longer with us. The Hye refers to all things related to her homeland, and she represents all things food-related to me, so the two just seemed to go together. I can't even claim that my Armenian recipes are truly Armenian, since Greece, Turkey, Armenia, Lebanon, Syria, and even Egypt share so many foods that they've all sort of morphed into one over thousands of years.

Whether you like to cook, bake, have never done either, or just like to play with your food...come on in and join me! :)


Thursday, December 22, 2011

Red Rice Crusted Quiche

Red Rice Crusted Quiche : Hye Thyme Cafe

I have been wanting to try a rice crust for a while now, so one night last week when everyone but my sister and I were out of town, I decided to experiment on us for dinner. I originally intended to try it with black rice, but I happened to have some red rice from the local Amish market, so I used that instead. As much as we enjoyed it, I will probably wait until we have "leftover" rice to do it again, just because of the time factor. I usually think of a quiche as a quick dinner, but between cooking the rice, par baking the crust, and caramelizing onions for the filling, it took a lot longer than planned. It was delicious though, especially with the caramelized onions!


INGREDIENTS :
1c red rice
3 T butter
2 1/2 c chicken broth
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1 egg
1/4-1/3 c shredded asiago cheese
 *************************
4 eggs
1/3 c cream
1/2 yellow bell pepper, diced
1/2 bunch thin asparagus, diced
1/2 pint grape tomatoes, sliced
3-4 strips cooked bacon, crumbled
1 lg onion
handful shredded cheese (cheddar blend, etc.)
crushed red pepper flakes
salt / pepper


For the crust, cook the rice in the broth and butter until tender, then let it cool for a bit and stir in the 1 egg, along with the Asiago. You first want to make sure the rice isn't hot enough to cook your egg. Bake at 375 in a buttered 10" pie plate for about 15" until set.



Red Rice Crusted Quiche : Hye Thyme Cafe
Red Rice Crusted Quiche : Hye Thyme Cafe




While that's baking, slice your onions and, over low heat, slowly caramelize them in a little butter and olive oil until nice and creamy and golden.



For the filling, beat the eggs with the cream, season with salt, pepper, and crushed red pepper flakes, then stir in the veggies, bacon, and cheese. I almost always have some sort of a shredded cheddar blend in the fridge, whether a pizza blend, Mexican, etc.



Red Rice Crusted Quiche : Hye Thyme Cafe


Pour the egg/veggie mixture into the rice shell, garnishing the top with additional veggies if you like, and bake at 375 for 25-30" until cooked through and lightly browned on top.

Red Rice Crusted Quiche : Hye Thyme Cafe

Red Rice Crusted Quiche : Hye Thyme Cafe

Red Rice Crusted Quiche : Hye Thyme Cafe









Red Rice Crusted Quiche : Hye Thyme Cafe

The rice crust was a nice change from the traditional pastry dough. It was very tasty in its own right,with slightly nutty undertones, and it was just a little crispy around the edges. If you want a very crisp crust, just use less rice to make it thinner.  

Now I'm really curious to try the black rice ...

2 comments:

  1. Well thank you! It tasted pretty fabulous too. ;)

    ReplyDelete

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