This might be the easiest tart or quiche I’ve ever made, thanks in large part to the no roll brown rice crust. Game changer. Also, this tart is like spring cleaning. I usually put the whole kitchen sink in my quiches, whatever I have in the fridge, but not this time. This is my zen quiche. Or tart.
Anyone can make this, it’s so easy. Boys, I’m lookin’ at you.
You know what’s awesome about this recipe? You don’t have to squeeze the water out of the shredded zucchini. That is such a pain in the butt. I just lowered the water content in the other ingredients instead by subbing milk with cream.
Jasmine brown rice is my favorite. You should use your favorite too for this recipe. Just press it into the bottom of the dish.
A note on the crust edges. If you like stuck pot rice, then press the rice up the sides of your pie dish. If you don’t like stuck pot rice, or you have bad teeth, or you don’t like crunchy things in general, then don’t press the rice up the sides of the dish.
There’s a little of my favorite Kerrygold Dubliner cheese, cream, and eggs in here, and a whole lotta zucchini. Hey, spring detox!
For kicks I put a basil leaf mustache on my tart. It’s the thing to do these days, right?
- Preheat oven to 375 degrees F.
- Beat one egg and mix it with the rice and grated cheese. Press into a tart, quiche, or pie dish. Don't use one of those tart pans with a removable bottom - it will leak!
- Beat four more eggs, add cream and shredded zucchini, then salt and pepper to taste. Pour the mixture over the brown rice crust. Bake for 30 minutes, or until the egg mixture puffs up a little.