Green Quiche w/Brown Rice Crust (Gluten-Free)

Ingredients

Step One: Preparing the Brown Rice Crust
• 2 cups of cooked soaked brown rice
• 1 egg white (save yolk for quiche filling)
• 1/4 tsp Celtic sea salt
• 1/8 tsp freshly ground pepper
• 1/8 tsp garlic powder
Step Two: Preparing the Filling
• 3/4 cup of wilted organic greens, strained
• 3/4 cup of fresh organic broccoli florets, steamed al dente
• 1/2 cup of organic raw milk cheddar or Mozzarella cheese, shredded
• 4 large eggs (plus the leftover yolk from making the brown rice crust)
• Raw milk or plain almond milk (see directions below for quantity)
• 1/2 tsp of dried parsley
• 1/4 tsp dried basil
• 1/4 tsp of Celtic sea salt
• 1/8 tsp of onion powder
• 1/8 tsp freshly ground pepper

Instructions

Step One:
1. Preheat oven to 350 degrees. Generously *oil a glass pie dish and set aside. In a medium bowl, add above ingredients, using a fork to combine. Press rice mixture evenly in pie dish and up sides. Bake for 10 minutes and set aside to cool. (*Coconut oil is great for baking at higher temperatures and helps to ensure a non-stick result.)
Step Two:
2. Preheat oven to 400 degrees. Place wilted greens into a fine-mesh strainer and press out all liquid (reserve the liquid and set aside).
3. Place strained greens evenly across the bottom of the prepared brown rice crust and then place steamed broccoli florets on top. Sprinkle with cheese.
4. In a measuring cup, add reserved greens liquid and top off with milk until you reach 3/4 cup. In a large bowl, add eggs, milk mixture and seasoning. Whisk until well combined and frothy.
5. Pour egg mixture evenly over top of greens and cheese.
6. Bake for 30-35 minutes, until top is golden brown and filling is set. Allow to cool five minutes before serving. YUM