I wasn't actually planning on having quiche tonight, but I accidentally made too little rice for my casserole recipe. Now that I think about it, the only difference between a quiche or a casserole is the proportion of liquids to solids. More liquids - you get quiche, more solids - you get casserole. Food for thought, no pun intended :-) Anyway, it came out great, and tasted so creamy that Andy asked me, quite confused, "Did you put dairy in this?" It was, however, less filling than a casserole would have been, so we had a nice salad to go with it (using my beloved new caesar dressing - heehee). Broccoli Quiche:
Gluten-free & Casein-free
Set oven to 350 degrees.
Saute:
1/2 cup chopped celery
3/4 cup chopped onion
4 cloves of garlic, minced
Add to bowl with:
1 cup cooked brown rice
2 cups lightly steamed broccoli
Mix together:
3 eggs
3/4 cup coconut milk
1 tsp Herbamare seasoning
Combine all ingredients.
Pour into greased 8 X 8 dish.
Bake for 40 minutes.
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4 comments:
That sounds good. I'll have to make that for Matt next. How funny, I made a frittata tonight. I sauteed onions, chives and basil and crimini mushrooms. Then I poured the whisked eggs (6) on top and let it cook on the stove until it was set. I transferred it to the oven for a couple minutes and it was done. So, I think that is sort of like a quiche.... anyways, I thought it was interested that we made a similar dish!! heehee!
I have several recipes to post to my blog that I have photos of, but unfortunately I cannot find my usb sd card reader... it's still packed and I can't remember where. I hope I find it soon
That's so funny! We must be connected!
I can't wait to see your photos!
yum. about how many servings does this make?
Thanks! I would say about 4 servings.
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