Original recipe makes 1 9-inch quiche
Broccoli and Cheddar Quiche with a Brown Rice Crust 1 500


2 cups chopped mushrooms
7 eggs
1/2 cup half-and-half
1 1/2 cups chopped broccoli
2/3 cup shredded Cheddar cheese
2 large green onions, chopped
1/2 teaspoon garlic salt
1 1/4 cups quinoa flour
1/3 cup butter at room temperature
2 tablespoons water, or as needed


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie dish with butter. Cook and stir mushrooms in a dry skillet over medium heat until soft and mushrooms have released their liquid, about 10 minutes. Remove from heat. Whisk eggs and half-and-half together in a bowl and stir in broccoli, Cheddar cheese, green onions, garlic salt, and cooked mushrooms. Refrigerate filling.

Mix quinoa flour and butter in a bowl until mixture forms small clumps; stir water into quinoa mixture until dough comes together. If dough is too dry, add more water, 1/2 teaspoon at a time, until dough holds together. Press dough into prepared pie dish to form a crust; pour filling into crust. Bake quiche in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

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