Barley Crusted Quiche

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

Servings:  4

Nutritional Information:

Serving size:  1/4 of Quiche

Calories:  340

Fat:  14.3g

Saturated Fat:  2.5g

Cholesterol:  1.8mg

Sodium:  505.3mg

Total Carbohydrate:  36.3g

Dietary Fiber:  7.8g

Sugars:  2.8g

Protein:  22.5g

Recipe Source:  Asparagus and Mushroom Quiche with a Brown Rice Crust.  Originally posted March 31, 2008.

Recipe Links:

Here is a link to the original recipe.

Photo: J.Christopher Rice

Photo: Mary Ann Rice

Photo: Lance Brown