This brown rice crust is a healthier departure from the typical buttery flaky pastry. The crust recipe could even be repurposed when making pumpkin pie or savory tarts for a fun new twist.
Author:Addie Gundry
Prep Time:20 minutes
Cook Time:50 minutes
Total Time:1 hour 10 minutes
Yield:61x
Category:Breakfast
Ingredients
Scale
2 cups cooked brown rice, cooled (see Notes)
1 1/4 cups finely grated cheddar cheese
1/4 cup finely grated Parmesan cheese
5 large eggs
1/2 teaspoon herbes de Provence
1 pinch nutmeg
Salt and pepper, to taste
2 cups broccoli florets, blanched
6 ounces cremini mushrooms, chopped
4 scallions, sliced
Instructions
Preheat the oven to 450 degrees F.
Combine the rice, 1/4 cup of the cheddar cheese, the Parmesan cheese, and 1 egg.
Press the mixture into the bottom and up the sides of a 9-inch pie pan to 1/4-inch thickness.
Bake for 7 minutes until the crust begins to brown.
In a large bowl, beat the remaining 4 eggs with the herbes de Provence, nutmeg, salt, and pepper.
After the crust has baked, lower the oven temperature to 375 degrees F.
Layer the broccoli, mushrooms, remaining 1 cup cheddar cheese, and scallions onto the crust.
Pour the egg mixture over the vegetables and cheese. Bake for 35 to 40 minutes until set and the top is golden.
Notes
You’ll need about 2/3 cup uncooked brown rice to yield 2 cups cooked.
