Zucchini quiche with rice crust (gf)

0 likes 0 comments Recipe by Librarychick4405

Ingredients for 3.5 servings

Olive or canola oil spray
3 cups cooked rice (from 1 cup uncooked rice)
5 eggs
1 medium zucchini, sliced into 0.5 cm rounds
2 tablespoons wholegrain mustard
2 medium tomatoes, diced
½ red onion, finely chopped
¼ cup fresh mint, chopped
1 cup low-fat milk
freshly ground or cracked black pepper
½ cup low-fat cheddar cheese, grated
garden salad, to serve

60 min · Easy

Directions

1. Preheat the oven to 200°C (180°C fan forced). Lightly spray a 22cm oven dish with oil spray.

2. Mix rice with one egg and press firmly into the base and sides of the dish. Bake for 10-15 min until base is crusty and has started to go golden.

3. Place zucchini in a microwave proof dish and cover with cling wrap or a lid. Microwave for 5 minutes on high or until zucchini has softened and released some of its liquid. Drain and dab away any excess moisture with a paper towel.

4. Spread mustard over the rice base. Lay out the zucchini slices on the rice base and sprinkle with the tomato, onion and mint.

5. Whisk the remaining 4 eggs with the milk and pepper and pour over the base. Sprinkle with cheese.
Bake for 30-40 minutes until the quiche is firm and the cheese is golden brown.

6. Serve hot or cold with a garden salad.

main courses, gluten free September 27, 2020 06:32

Author healthier.qld.gov.au