Vegetable Quiche on a Brown Rice Crust

So, I'm sitting here today thinking of which of our recipes I should post.  I could post our recipe for the Spaghetti sauce we are having for supper tonight but we don't have a recipe...I'll make a recipe next time we make it.  So, here is a great recipe for a tasty quiche dish we make.

I know how the saying goes..."Real men don't eat Quiche."  But I make a mean quiche, and it has bacon in it which makes it manly again.  You gotta love pigs...any animal that can turn vegetables and slop into bacon....mmmm.

2 cups fresh spinach

1 cup broccoli

¾ cup sweet onion

2 ½ tsp olive oil

4 eggs, lightly beaten

1 can (5 oz) evaporated milk

1 tbsp fresh rosemary, crushed

¼ tsp salt and pepper

1 cup shredded cheddar cheese

6 strips bacon, cooked and crumbled (or even try it with a quality ham steak)

½ cup crumbled feta cheese

For the brown rice crust:

¾ cup brown rice

1 ½ cups water

1 egg white

¼ tsp salt

1.      To prepare the crust; preheat the oven to 450 degrees. Spray a medium skillet and a 9 inch quiche dish with spray.

2.      Place the water in a small saucepan and bring to boil over high heat. Add rice and stir. Return to boiling. Reduce heat and simmer uncovered for 35-40 minutes, or until rice is tender and water absorbed.

3.      In a small mixing bowl, stir together the cooked rice, egg white and ¼ tsp salt. Press mixture onto the bottom of the pan and up the sides of the quiche dish.

4.      Bake, uncovered for 5 minutes.

5.      Re-set oven to 375 degrees

6.      Then sauté the veggies in oil

7.      In a bowl, whisk the eggs, milk, rosemary, salt and pepper

8.      Transfer veggies to egg mixture.

9.      Stir in cheese and bacon

10. Pour onto crust and top with feta cheese

11. Bake at 375 degrees for 30-35 minutes

12. Let stand 5 minutes before serving.