Tuesday, June 28, 2011
Crustless Savory Veggie Delight
I'm not a party animal. Maybe its because I was super shy as a youngster, maybe its because I've always been on the heavy side, maybe its because I've never enjoyed crowds...who know why. Even so, sometimes I choose to go to a party. Recently I went to a birthday party for a lovely woman who love to do long bike rides. Guests were a fine combination of neighbors who live near where I work and J's friends from the City, including biking friends. The latter were particularly fun to talk with.
Since I knew that a lot of the guests would be health conscious I decided to bring a crust less quiche loaded with veggies. As is often the case at big parties I only spoke to one person who tried some but he gave the dish a hearty thumbs up.
Brown rice gives substance and a nice nutty flavor. I love spinach in almost anything and since I also used red pepper dice and fresh corn kernels the quiche had a nice confetti appearance with red, green, yellow and the caramelized onions golden brown. It goes together fairly quickly, too and can be served warm or cool. Maybe you'd like to try it for your next party?
Veggie Brown Rice Crust less Pie
1 tablespoon butter
1/4 cup dry breadcrumbs
1 tablespoon olive or safflower oil
1 small onion, chopped
1/2 cup chopped bell pepper (a mix of colors if possible)
1 cup frozen spinach, thawed (I like to use frozen chopped, but you can steam fresh spinach and chop it but you'll need a fair amount of fresh spinach to make 1 cup cooked)
1 clove garlic, minced
1/2 cup corn kernels (fresh or frozen)
1/8 teaspoon nutmeg
1/4 teaspoon dried thyme OR 1 teaspoon fresh thyme, minced
1 cup cooked AND COOLED brown rice (you can use cooked white but you lose that wonderful nutty flavor)
1 3/4 cups milk
4 eggs, slightly beaten
1/4 cup sour cream or yogurt
1/4 teaspoon paprika
salt and pepper to taste
1/2 cup grated Parmesan cheese
Butter a 10 inch pie plate with butter and sprinkle with the bread crumbs. Tilt to coat the pie plate with the crumbs. Discard the excess crumbs.
In a skillet, over medium-high heat, heat the olive oil, then add the chopped onions and bell peppers and cook for 5 minutes, stirring often, to lightly brown the vegetables. Turn down the heat if they start to blacken. To the browned onions and peppers, add the spinach and garlic. Cook over medium-high heat, stirring often, until the mixture is heated through. Stir in the corn, nutmeg and thyme. Set aside to cool.
Preheat the oven to 350 degrees F.
Mix together the cooled rice and the cooled veggie mixture. Spread in the prepared pie plate. Set aside.
In a medium bowl whisk together the milk, eggs, sour cream or yogurt, paprika and salt and pepper to taste. Pour this milk mixture over the veggie-rice mixture in the pie plate. Sprinkle Parmesan cheese over the top.
When oven is at 350 degrees F, bake the pie for about 35 minutes, or until top is lightly browned and the middle is almost set. Remove from oven and let cool 10 minutes on a cooling rack. Cut into serving portions and serve or refrigerate and serve later at room temperature.