Skip to Content
Madison Area Gluten Intolerance Chapter

Roasted Pepper Quiche with Brown Rice Crust

1 1/2 cups cooked brown rice
1 large egg

4 large eggs
3/4 cup half-and-half
1/2 cup shredded mozzarella cheese
1/3 cup roasted red bell pepper (not oil-packed), drained and chopped
1/4 cup chopped green onions
1/8 teaspoon black pepper

  1. Preheat oven to 375°F. Spray 9-inch glass pie plate with nonstick spray.
  2. Stir together rice and large egg in medium bowl; press mixture evenly onto bottom and side of prepared plate. Bake until crust begins to crisp, 10 minutes.
  3. Meanwhile, whisk together the four large eggs and half-and-half in medium bowl; stir in mozzarella, bell pepper, olives, and black pepper. Pour egg mixture into crust and bake until quiche is golden brown and slightly puffed, 25-30 minutes. Let stand 10 minutes before serving. Cut quiche into 6 wedges.