This is an easy, flavour-packed ‘quiche’ that makes good use of purple sprouting broccoli when it’s in season. It serves 2-3 as a one-pot main dish, or 4 to 6 people if you add side dishes such as chunky salads.
- 90g long grain rice (brown is nicest but white is ok too)
- 1 bay leaf (optional)
- 2 tsp vegetable oil
- 200g broccoli, cut into bite size pieces
- 100g Stilton or other blue cheese, crumbled
- 4 medium eggs
- 250ml milk
- small handful of chopped parsley (optional)
- Preheat the oven to 200 degrees C.
- Boil the rice and bay leaf in water until cooked, strain well. Remove bay leaf, if using.
- While the rice is cooking, steam the broccoli for about 6 minutes, or blanch it briefly in boiling water.
- Press the cooked rice down firmly into a medium sized quiche tin or baking dish, then brush with the vegetable oil and bake for 8 to 10 minutes until the crust begins to go slightly crispy.
- Turn the oven down to 180 degrees, take the rice crust out of the oven and spread the broccoli and crumbled blue cheese on the top.
- Whisk up the eggs, the milk and the parsley, and season with salt and pepper (don’t use too much salt as the cheese is quite salty), then pour over the top of the broccoli and cheese.
- Bake for 25 to 35 minutes until the eggs are set.
Thrifty meal tips
- This rice crust quiche recipe is a convenient way to use up leftover cooked rice too – just use 200g of already cooked rice to make your rice crust.
- If you don’t have sprouting broccoli, you can use blanched round-headed calabrese types of broccoli, tenderstem broccoli or similar greens such as kailaan.
- You can substitute an equal weight of grated cheddar if you don’t have any Stilton, packing 80g around the broccoli stems, and sprinkling the remaining 20g on top after you’ve poured over the egg mixture.
- If you’re trying to decrease the fat content, use 70g of a strong-flavoured reduced fat cheddar in the filling, and brush the rice crust with an egg white instead of oil.
- Using a rice crust instead of pastry makes this recipe gluten free.
Please let me know how you get on if you decide to make this recipe yourself.