Broccoli Quiche or Use It Up Quiche

This broccoli quiche has a genius crust option: leftover rice mixed with an egg and soy sauce, pressed into the pan and pre-baked until firm. It’s crispy, gluten-free by nature, and solves the “what do I do with this leftover rice” problem.

The filling is straightforward quiche: beaten eggs, milk (or light cream), a dash of nutmeg, salt, and pepper poured over lightly cooked broccoli florets. Your choice of cheese goes on top, whether that’s Swiss for classic flavor, cheddar for sharpness, or a mix.

The “use it up” spirit is the real beauty here. Got leftover vegetables? Throw them in with the broccoli. Different cheese in the fridge? Use it. The egg and milk custard base works with nearly anything.

Kitchen Tips

• Lightly cook the broccoli first. Raw florets won’t cook through in the custard and stay crunchy. A quick steam or blanch for 2-3 minutes is all you need.
• Pre-bake the rice crust for 10 minutes. This sets the egg binder and prevents the rice from turning mushy under the wet custard.
• Let it sit 10 minutes after baking. The custard continues to set as it cools. Cutting too soon gives you a runny, collapsed slice.
• The nutmeg is subtle but important. Just a dash. It rounds out the egg flavor in a way you can’t quite identify but would miss if it were gone.

Variations

• Spinach and feta: Replace broccoli with thawed, squeezed-dry frozen spinach and use crumbled feta as the cheese.
• Traditional crust: Use a regular pie crust instead of rice if you prefer something more classic.
• Ham and Swiss: Add ½ cup of diced ham to the filling with Swiss cheese for a heartier, French bistro-style quiche.