Cauliflower and Brown Rice Quiche
- 1 tablespoon olive oil
- 2 cups chopped onion
- 3/4 cup brown rice
- 1 1/2 cups chicken or vegetable stock
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon dry sage
- 2 cups chopped cauliflower
- 1 medium carrot, chopped
- 2 cups shredded Gruyere cheese
- 4 large eggs
Saute onion in olive oil in large saucepan. Cook until golden and sweet. Add rice and stir. Add stock, salt, thyme, and sage. Cover tightly and simmer 30 minutes. Add cauliflower and carrots, remove from heat and let sit for 10 minutes. Uncover and fluff and let it cool for about 10 minutes.
Preheat oven to 400. In a large bowl stir the eggs and half of the cheese into the rice mixture. Scrape into a greased pie pan. Top with the remaining cheese and bake for about 40 minutes, until golden on top and firm to the touch. Slice and serve warm.