The biggest issue I have with quiche is the crust. I hate making crust for quiche. Maybe I just don’t like the idea of having a pie crust under my eggs. whatever it is, I think I have found the solution. You can make a fabulous crust using leftover brown rice. Here is my recipe:

Broccoli Quiche

Crust:

2 eggs

1/2 C Parmasan Cheese

1 1/2  C cooked brown rice

salt and pepper to taste

Mix thoroughly and press into pie plate. Bake at 350 for 10 minutes.

Filling:

1 C raw broccoli

1/4 C diced onions

1/4 C diced bell pepper

1/2 C preferred meat (lobster, chicken, shrimp)

2 slices bacon, cooked and chopped

1 c swiss cheese (like Jarlsberg)

Egg mixture:

4 eggs

1 Can evaporated milk

4 cloves garlic, crushed (more or less to taste)

1/2 tsp tarragon

1/4 tsp white pepper

1/4 tsp salt or ormus

Once crust is cooked, sprinkle with 1/2 of the grated cheese. Evenly sprinkle the bacon on the cheese then sprinkle remaining filling ingredients. Evenly pour egg mixture then sprinkle with remaining cheese. Bake at 350 for 1 hour. Remove from oven and cool at least 5 minutes before cutting.

My breakfast today certainly can fall into this category, not because it was familiar as comfort foods usually are, but because the flavors brought such a sensation that remembering it makes my entire body smile (yes, even the tips of my toes). You may ask, “What did you have that could possibly cause such abandon?” Well it was as simple as an omelet and stir fried rice made elegant with the various components that sent me over the edge.

Let’s start with the rice. It was simple, left over rice that I found in the fridge. Well, maybe not so simple in rice terms. The rice was Jasmine rice cooked with freshly grated ginger and coconut. At least that’s what it was before I transformed it into Stir fry for Breakfast. Put 1T olive oil in a pan and add 1C each of chopped onions and chopped celery. Add 2C leftover rice, 1T minced garlic, 4T water and 2T oyster sauce. Get it nice and hot then enjoy.

The next thing was the omelet. I love omelets when they are done right. My favorite is to make individual 1 egg omelets so each person can enjoy their own. We had some leftover lump crab which I thought would make a great omelet. I started out with 1 green onion, sliced, and 1 very big mushroom (stuffing size) chopped. Once these were heated up I added 1/2 C drained lump crab. Remove from heat. This is enough filling for 2 – 1 egg omelets. Scramble 1 egg and add to hot pan. Turn heat to low swirling the egg mixture around making it even. Add approx. 3 T grated Jarlsberg cheese. Jarlsberg cheese is the best choice when making omelets of any seafood nature. Once the crab mixture has gone on top of the cheese, put 1/8 Avocado, chopped then sprinkle with Spike. Give the omelet a blast of heat before folding and serving.

It doesn’t really matter what time of day it is or what type of meal you are in the mood for. Comfort foods are just that – foods that comfort.