Rice Crust Quiche

 I'm loving Shauna James Ahern's newest cookbook, Gluten-Free Girl Everyday. She and her husband seem to cook by the motto, "Try every recipe once as it's written. Then you can play with it." Great advice, but something I'm not that great at, truth be told.

Luckily for me, this recipe still turned out great. I've been making quiche for a while, so I've got the jist of it. But I've never made a rice crust for a quiche. It's pretty basic, and a heck of a lot easier than making pastry. If I'm honest, there are weeks where I skip the quiche altogether because I simply don't feel like going to the trouble to make the crust.

Not anymore.

I didn't make the quiche from the cookbook (or even the crust recipe as it was written), but I benefited all the same from the recipe. I'll try it exactly as written sometime. I promise.

Here, I used dirty rice that had been sitting in the fridge all week. And since there wasn't that much of it left, I only used one egg to bind it together instead of two.  I cooked up some spinach and onions, threw in some cheese, and used only about one cup of cream for the quiche filling. 

It's delicious. And easy (even if it does take a long time to cook, it's pretty light on the prep work).