Broccoli Quiche

broccolipie

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).

Gluten-free & Casein-free Broccoli Quiche

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
Combine all ingredients.
Pour into greased 8 X 8 dish.
Bake for 40 minutes.

Comments

  1. says

    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

  2. Andrea S says

    Made this for dinner last night, delicious! I accidentally used 2 cups of rice, but no matter, it was still great. Might pull it out and eat it for breakfast…

  3. Anonymous says

    Thinking of trying this tomorrow…does coconut milk refer to the kind in the can or the refrigerated milk in the carton? Thanks!

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