Farmer’s Quiche with Brown Rice Crust: This Farmer’s Quiche is a rustic, hearty take on a classic breakfast favorite — complete with a healthy brown rice crust that enhances the flavor instead of overpowering it.
Filled with smoky bacon, fresh zucchini, peas, and creamy Gruyère, it’s perfect for brunch, lunch, or a light dinner. The rice crust adds a wonderful texture and makes this quiche both wholesome and satisfying.
Why You’ll Love This Recipe
- Unique crust: The brown rice base is lighter and healthier than traditional pastry crusts.
- Rich, savory filling: Bacon, cream, eggs, and cheese make for a decadent yet balanced meal.
- Customizable: Add your favorite vegetables or swap in different cheeses.
- Perfect for make-ahead meals: This quiche tastes even better the next day.
Ingredients
For the Crust
- 1 cup long-grain brown rice (uncooked)
- 1 tablespoon butter
- 1 teaspoon salt
- 1 egg
- 1/4 cup unsalted butter, melted
For the Filling
- 1/2 lb bacon, cooked crisp and crumbled
- 3 large eggs
- 1/2 cup buttermilk
- 1/2 cup heavy cream
- 1/2 cup zucchini, very finely chopped
- 1/4 cup frozen sweet peas, thawed
- 1 tablespoon chopped fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon unsalted butter
- 1 cup grated Gruyère or Swiss cheese
Step 1: Cook the Rice
In a saucepan, combine the rice, 1 tablespoon butter, 2 cups water, and 1 teaspoon salt. Bring to a boil, cover, and simmer over low heat for 40 minutes, or until rice is tender. Let it rest off heat, covered, for 5–10 minutes.
Step 2: Make the Crust
Preheat oven to 350°F (177°C).
In a mixing bowl, combine 2 cups of the cooked rice with 1 egg and 1/4 cup melted butter. Mix well.
Press the rice mixture evenly into the bottom and sides of a 9-inch glass pie pan.
Blind bake the crust for 15 minutes until slightly dry to the touch. Remove from oven and set aside to cool slightly.
Step 3: Prepare the Filling
In a bowl, whisk together the eggs, buttermilk, heavy cream, chopped sage, salt, and pepper.
Layer the crumbled bacon on the bottom of the rice crust. Add the zucchini and peas, spreading evenly. Pour the egg mixture over the top, then sprinkle with grated cheese and dot with small pieces of butter.
Step 4: Bake the Quiche
Bake at 350°F (177°C) for 30–35 minutes, or until the top is golden and slightly domed. A knife inserted in the center should come out clean.
Let the quiche rest for 30 minutes before slicing — this helps it set beautifully.
Step 5: Serve and Store
Serve warm or at room temperature. Pair with a crisp green salad for a complete meal.
Store leftovers in the refrigerator for up to 3 days, reheating gently before serving.
Tips and Variations
- Make it vegetarian: Omit the bacon and add sautéed mushrooms or spinach.
- Try different cheeses: Cheddar, fontina, or goat cheese work beautifully.
- Rice options: Brown rice adds a nutty flavor, but white rice or wild rice can be used for variety.
- Prep ahead: Bake the crust a day early and store in the fridge until ready to fill.
FAQs
1. Can I use leftover rice for the crust?
Yes! You’ll need about 2 cups of cooked rice. Warm it slightly before mixing with the egg and butter.
2. What can I substitute for buttermilk?
Mix 1/2 cup milk with 1 1/2 teaspoons lemon juice or vinegar. Let it sit for 5 minutes before using.
3. Can I freeze this quiche?
Yes. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven at 325°F until warmed through.
4. Why use a rice crust instead of pastry?
It’s a lighter, gluten-free-friendly option that adds subtle flavor and texture without heaviness.
5. Can I make mini versions?
Definitely! Use a muffin tin for individual quiches and bake for 20–25 minutes instead.
