Christine Dabney wrote:
>
> My sister devised this many years ago, as a twist on a
> quiche. She uses cooked brown rice for a "crust, and then puts a sort
> of quiche filling on top.
>
> This one in particular has sliced tomatoes on top of the brown rice.
> Then onion, green pepper, diced tomatoes, and basil (maybe
> thyme/oregano too) are sauteed and cooked down til the mixture looses
> it's moisture. After that it is added to a quiche type mixture of
> eggs, milk and grated cheese (I use cheddar) and then poured on top.
> Then baked til set, just like a quiche. It is pretty good!
>
> Christine

Dang, that does sound good; I wish I wasn't allergic to eggs or I'd try your
version!

kili