Around once a year, my mother has a birthday. This year we decided to get together over my sister's to watch the NASCAR race, oops, I mean, celebrate my mother's birthday...
I asked my mom what she wanted me to make for her birthday meal - she requested a quiche of some kind. A Quiche? I offer to make whatever meal you want and you say Quiche?
Well, that stimulated a really fun cooking adventure for us. I was intrigued by a recipe I found online at Susan Voison's site and the results turned out marvelous.
Two things are really fun about the original recipe; First, the crust is made from brown rice, and Second, there are no eggs involved here. I got about half way through my prep before I realized what was bothering me, no eggs?... This is cool.
Anyway, I modified the original recipe in a couple ways, I substituted Barley for the brown rice (my mother loves barley), and I pressed the barley mixture a little further up the sides of the pie plate to leave the edge exposed for browning. This resulted in a wonderful presentation.
Prep Time: About 1 hour
Cook Time: 1 hour
Serving size: 1/4 of Quiche
Saturated Fat: 2.5g
Total Carbohydrate: 36.3g
Dietary Fiber: 7.8g
Recipe Source: Asparagus and Mushroom Quiche with a Brown Rice Crust. Originally posted March 31, 2008.
Here is a link to the original recipe.
Photo: J.Christopher Rice
Photo: Mary Ann Rice
Photo: Lance Brown