Quiche with zucchini and feta in brown rice dough
4 servings
30 minutes
Zucchini and feta quiche in brown rice crust is a refined dish of European cuisine that combines the creaminess of feta cheese with the lightness of zucchini and the rich flavor of Gruyère. This version features a unique crust made from brown rice, giving it a special texture and making it healthier. Historically, quiche originated in France as a simple rural dish but has since spread worldwide in various forms. This quiche has a soft and slightly spicy flavor thanks to herbs and freshly ground black pepper, while its airy filling pairs perfectly with the crispy rice crust. It is ideal for a light lunch or dinner and can be served hot or cold, complementing the table with fresh vegetables or a light salad.
1
Boil the rice in boiling water until cooked. Drain.
- Brown basmati rice: 1.5 glass
2
Preheat the oven to 230 degrees.
3
In a bowl, mix 2 cups of rice, grated Gruyère cheese, and 1 egg. Place the dough in a round mold, flatten it, and press slightly to form a crust. Bake for 5-7 minutes until the edges are lightly browned.
- Brown basmati rice: 1.5 glass
- Gruyere cheese: 50 g
- Chicken egg: 5 piece
4
In a bowl, mix eggs, milk, grated zucchini, chopped herbs and green onions, crumbled feta, salt, and pepper.
- Chicken egg: 5 piece
- Milk: 0.5 glass
- Courgette: 2 pieces
- Fresh herbs: 50 g
- Spring onion: 2 pieces
- Feta cheese: 100 g
- Salt: to taste
- Freshly ground black pepper: to taste
5
Cool the oven to 190 degrees.
6
Spread the filling on the crust and smooth it out. Bake for 30-35 minutes until cooked and golden brown.
