Rice quiche

Recipes

Cam's Marinated Asparagus

 

 

Ingredients:

 

1 pound farm-fresh asparagus

1 clove garlic

1 Tbsp fresh rosemary, finely minced

1 Tbsp fresh chives, finely minced

1 tsp Dijon mustard

 tsp salt

Freshly ground pepper

1 Tbsp fresh-squeezed lemon juice or wine vinegar (or a mix)

¼ cup good-quality olive oil

Salt and pepper

1. Snap the bottoms off the stalks of aspargus and wash the stalks.

2. Place asparagus in a steamer (microwave or stove-top) with water and steam several minutes until just bright green. The stalks should still be crisp.

3. Plunge in cold water for one minute to stop the cooking, then remove to a colander.

4. Press the clove of garlic through a garlic press into a small bowl.

5. Add the mustard, herbs, and lemon juice or vinegar, and whisk to combine.

6. Drizzle in the olive oil slowly, whisking as you go.

7. Add salt and freshly ground black pepper to taste.

8. Dry the asparagus with a clean dishtowel and cut it into inch-long segments.

9. Place asparagus pieces in a bowl, add the dressing, toss, then add all to a green salad.

You can also serve the asparagus as a side salad by arraying the stalks pointing in the same direction on a plate. Pour the dressing over them, then roll the stalks to coat them.

 

 

Herbed Spring-Garlic Quiche

 

 

Preheat oven to 450º F.

 

Ingredients:

 

2 cups cooked brown rice 
¼ cup Parmesan cheese, finely grated 
4 eggs 
1 cup sharp cheddar cheese, grated 
1 cup milk 
1 bunch spring garlic (garlic scallions) 
1 Tbsp fresh rosemary, finely minced 
1Tbsp fresh oregano, finely minced 
1 Tbsp fresh sage, finely minced 
1 tsp salt 
¼ tsp freshly ground black pepper

1. Mix the rice, Parmesan cheese, and one egg with a fork in a medium mixing bowl.

2. Use a rubber spatula to press the rice mixture into a glass pie dish, about ¼ inch thick. Make sure you press it all the way up on the sides and onto the top lip of the pie dish.

3. Bake in a preheated oven until the edges and bottom just start turning golden brown, about 5–7 minutes.

4. Remove pie dish and turn oven down to 375º F. Remove the rough outer leaves of the spring garlic. Chop the white section and as much of the green as is tender.

5. In the same bowl you used in Step 1, beat the remaining three eggs with a fork.

6. Add the rest of the ingredients and blend with a fork.

7. Poor the mixture into the pie crust.

8. Bake in a preheated oven until golden brown and a knife comes out clean in the center, about 30–35 minutes.

9. Let cool ten minutes before serving. Can also served at room temperature.

You can use a conventional pastry (non-sweet) pie crust if you prefer.