1 tbsp olive oil
1/2 cup chopped onion
2 cloves garlic minced
12 asparagus spears
1/4 red pepper, sliced
1/4 yellow pepper, sliced
10-12 baby spinach leaves
1 tbsps sliced black olives
1 cup cheddar cheese, shredded
3/4 cups milk
1/4 cup plain Greek yogurt
1/4 tsp salt
1/4 tsp pepper
3 cups cooked and cooled rice
1/4 cup ground flax
1/4 cup parmesan
1/2 tsp garlic powder
1/2 tsp dry basil
To prepare the crust, mix cooled rice with flax then add 2 beaten eggs. Stir in the parmesan, garlic powder and basil.
Spray a 9 inch pie plate with cooking oil and press the rice mixture into and up the sides of the pan.
Bake in a 350 F oven for 15 minutes. Cool.
Prepare the filling while crust cools. Heat olive oil in a frying pan and saute onion and garlic lightly. Lower heat to medium and add asparagus and peppers. Cook until asparagus is bright green, 4-5 minutes. Set aside.
Beat 4 eggs in a large bowl then add shredded cheese, milk, yogurt, salt and pepper.
To assemble, pour the egg mixture into the crust. Distribute the sauteed veggies and add sliced olives and torn spinach leaves on top. Look at the edge of this crust!!
Place on a baking sheet and pop it in the oven at 400 F for 40 minutes.
Cool on rack for 10 minutes before serving.
I know I'm going on about the crust (which was fantastic!) but the quiche was yummy too!