Beet Green Quiche in a Brown Rice Crust

Back in the day, beets came in a can.They were never consumed willingly, and one bite sparked an instant headache. I’m not sure whether it’s even possible to buy canned beets anymore, but it shouldn’t be. It shouldn’t even be legal. What a gross miscarriage of justice was done to this delightful root vegetable. And don’t even get me started on beet greens. When sauteed with garlic and a little olive oil, there’s absolutely more flavor per square cm. than any other veg out there. The sad part is that the cooked greens are quickly reduced to smithereens, and a tiny portion just doesn’t do. . Hoping to stretch some sauteed beet greens, I took a stab at adding them to a quiche. Delicious. Up until Jan. 1 of this year, the crust for a quiche would have originated in the refrigerated section of the grocery store, tucked beside the premade cookie dough. Those are perfectly fine crusts and a marvel of modern packaging, but refrigerated pie dough is not on the list. The thought of making a crust from scratch felt too ambitious and the idea of a brown rice crust seemed a little more fun, so that’s the direction that last night’s dinner went in.


  • 2 cups cooked brown rice
  • 1/2 tsp. kosher salt
  • 3/4 cup of parmesian cheese
  • 3 Tbsp. olive oil
  • 5 large eggs
  • 1/2 cup non fat milk
  • 1 cup shredded monterey jack cheese
  • 1 medium onion
  • Greens from a bunch of 3-4 beets


  1. Preheat oven to 400 degrees.
  2. Combine cooked rice with 1 slightly beaten egg, 1/4 cup parmesian cheese, 1/2 tsp. salt and 1 Tbsp. olive oil.
  3. Coat a 10″ quiche or pie pan with non-stick spray and using a rubber spatula, evenly distribute rice onto the bottom and sides.
  4. Cook for 10 minutes until rice is set.
  5. Remove from oven and reduce temperature to 375.
  6. Heat 2 Tbsp. of olive oil in a frying pan. And chopped onion and cook on medium-high heat for 5 minutes.
  7. Add chopped beat greens. Reduce heat to medium and cook for another 3 minutes.
  8. Whisk together 4 eggs, 1/2 cup milk, 1/2 cup shredded parmesian and 1 cup shredded monterey jack cheese.
  9. Add onions and beet greens to the egg mixture and pour into the brown rice crust.
  10. Bake at 375 for 30 to 35 minutes.
  11. Allow to cool for 5 minutes before serving.


One thought on “Beet Green Quiche in a Brown Rice Crust”

Comments are closed.