Main Dishesclosetcooking
Zucchini and Kimchi Quiche with a Brown Rice Crust
After successfully combining cheese and kimchi in the kimchi quesadillas I was looking to try the combo again. As is usual these days, I had a ton of zucchini in my fridge and I needed
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
📝 Preparation Steps
1
Mix the rice, cheese and egg in a bowl.
egg1eggs4
2
Press the rice mixture into a pie plate, about 1/4 inch thick.
3
Bake in a preheated 450F/230C oven until the edges and bottom just start turning golden brown, about ⏱️ 5-7 minutes.
4
Mix the eggs, milk, gruyere, garlic, kimchi, zucchini, green onions, salt and pepper in a large bowl.
egg1eggs4cup gruyere (grated)1/4gruyere (grated)1 cupgarlic (chopped)2 cloveskimchi (drained and chopped)1 cupzucchini (grated, squeezed and drained)1 cup
5
Pour the egg mixture into the pie crust.
egg1eggs4
6
Bake in a preheated 375F/190C oven until golden brown and set in the center, about ⏱️ 30-35 minutes.
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