I just got back from Massachusetts, visiting family and friends and getting my fill of New England food, Fall temps and scenery. If you’re missing that area, here are some pics:
(Note: if you think I’m overdressed for apple picking, you’re right! It was an unplanned but fun trip).
November’s monthly theme on the blog is “Anything Goes” in the kitchen – lots to choose from, but I decided on something that intrigued me when I saw it on Food52. Chef Erin Jeanne McDowell’s first book, The Fearless Baker, is awesome, and The Book on Pie is on my wish list. She’s been working on grain crust pies, which are perfect for the gluten-sensitive or anyone wanting to cut down on processed flour and fat.
You make the crust with cooked/cold grains (or pasta) like quinoa, rice or bulgar, add cheese and egg white to bind, pre-bake ~10 minutes, then toss in your favorite stuff (even leftovers) and bake ~30 minutes.
I made a crust with brown rice and bulgar and filled it with caramelized onions and kale (and leftover bacon) in a savory quiche custard.
It was delicious! The crust was crispy and nutty and every bite was full of texture. It was also very satisfying, and my #1 taste tester agreed it was delicious.
I’ll definitely make more variations and I hope you try it, too!
P.S. if you have lots of leftover rice and want to try something new, try this Veggie Fried Rice.
Grain Crust Quiche
A gluten-free option for a savory dish - brown rice and bulgar crust quiche with caramelized onions and kale, adapted from Chef Erin Jeanne McDowell's recipe.
- 1 c. Cooked brown rice
- 3/4 c. Cooked bulgar
- 1/2 tsp. Kosher salt
- 1/4 tsp. Freshly ground black pepper
- 1/4 tsp. Paprika
- 1/4 tsp. Garlic powder
- 1/2 c. Grated parmesan
- 1 large Egg white, lightly beaten
- 3 Eggs
- 3/4 c. Whole milk
- 2 Tb. Grated parmesan
- 1/4 tsp. Kosher salt
- 1/8 tsp. Freshly ground black pepper
- Pinch Ground nutmeg
Caramelized Onions & Fillings
- 2 Tb. Olive oil
- 1 Tb. Unsalted butter
- 3 large Yellow onions, peeled & thinly sliced
- 1/2 c. Curly or Tuscan kale, roughly chopped
- 2-3 slices Crispy bacon, chopped (optional)
- Heat oven to 375 degrees and spray a 9" pie dish with cooking spray.
- Add rice, bulgar, salt, pepper, paprika, garlic powder, parmesan and egg white to a bowl and stir well to coat everything with the egg white.
- Transfer filling to the pie dish. Push and press the filling toward the edges and bottom using your fingers or a small measuring cup. Build up the sides, but press the top of the side crust so it's tightly packed (this will reduce flakiness after it's cooked). Keep an even layer all around, then place it on a baking tray and into the oven 10-12 minutes (until surface is lightly browned). Remove from oven an allow to cool thoroughly.
- While crust browns, prepare caramelized onions by adding olive oil and butter to a skillet over medium heat. Add onions, a healthy pinch of salt and a few grinds of black pepper. Stir to coat the onions, reduce heat to low, and allow onions to soften 10-15 minutes, covered. Check and stir regularly; if the pan becomes dry, add a few tablespoons of water and keep cooking over low heat until onions are nicely browned.
- Combine eggs, milk, parmesan, salt, pepper, nutmeg and parmesan in a bowl.
- Add caramelized onions to the cooled crust, along with chopped kale (and bacon, if using). Slowly (a little bit at a time) pour egg mixture over the onions/kale but be sure to not allow it to breach the sides of the rice crust. Place on a baking sheet and bake 25-35 minutes, until edges are browned and filling is set. Remove and cool 10-15 minutes before serving.
Note: feel free to use your favorite quiche custard/recipe, but I recommend making only half of it because, depending on your fillings (onions, tomatoes, veggies, etc.) you don't want to overfill or breach the sides of the grain crust (which could result in a soft or messy crust while baking).