Guest Post: Lauren’s Veggie Quiche with Brown Rice Crust (Gluten Free!)

I’m so excited to have my first guest post from a great friend of mine, Lauren! A former Mathlete turned Triathlete, she is one of my favorite people (in general!) I turn to pitch recipe ideas, test out new concoctions, and share in active adventures. A fellow lover of food exploration, Lauren went through a difficult time a couple of years ago and had to participate in an elimination diet to determine exactly what ingredients were giving her trouble. Through this journey, she’s found her passion and is studying to be a nutritionist and dietitian. Enjoy her recipe, and make sure to check out her site, Newest Obsession!

Thank you Shiso Fresh for having me for a guest post! My name is Lauren and I blog over at Newest Obsession. I am a casual triathlete, experimenter in the kitchen, mathematician by day, and registered dietitian in training. I eat mostly gluten free after doing an elimination diet, and finding that I just don’t feel well after eating gluten, however I have never been tested for celiac. While eating gluten free is relatively easy these days, it still becomes challenging in certain situations. I also try to avoid gluten free impersonators that can be processed and contain additional additives, which limits my ability to make certain recipes. This quiche recipe replaces a regular pie crust with a brown rice crust. It’s perfect for a breakfast or brunch party, packs a wholesome punch of nutrition, and is so tasty your guests won’t even miss the crust of it’s gluten filled cousin.

Brown Rice Crusted Quiche (Serves 6) Inspired by the Vitamix Cookbook

  • 2 cups cooked sweet brown rice or sushi rice
  • 1 large egg white
  • 5 large eggs
  • ¾ cup milk
  • ¼ cup white onion, chopped
  • 2 tablespoons fresh oregano, roughly chopped
  • ¼ teaspoon gluten free baking powder
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 ½ cups shredded cabbage, spinach, chard or kale
  • 1 large roma tomato, thinly sliced
  • Feta or goat cheese (optional)
  1. Preheat oven to 350 degrees F. Spray a 9” pie pan with cooking spray. Put rice and egg white in a medium bowl and stir to combine. Press into bottom of pie pan with the back of a spoon, working some of the rice up the side. Place in oven and bake for 10 minutes.
  2. Meanwhile, add eggs, milk, onion, oregano, baking powder, salt and pepper to a blender. Process until combined.
  3. Once brown rice crust is done, remove from oven, and set temperature to 400 degrees F. Layer ¾ cup shredded greens (cabbage, spinach, chard or kale) in the bottom of the crust. Pour in about half of the egg mixture. Add a layer of sliced tomatoes, top with remaining greens, and egg mixture. Top off with another layer of sliced tomatoes and crumbled feta or goat cheese, if using.
  4. Bake for 40 minutes until eggs are set and top is golden brown. Cut into 6 slices and serve.

Green Tea Strawberry Muffins

Green Tea Strawberry Muffins

These muffins originally started out as cupcakes. I thought that they would make a rather tasty and hearty muffin instead, so I tweaked the original recipe to accommodate. Enjoy!

  • 1 c. whole wheat flour
  • 1.5 c. all purpose flour
  • 3/4 c. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 Tbs. matcha green tea powder
  • 1/4 c. unsalted butter, softened, cut into 1-inch cubes
  • 3 large eggs
  • 1/2 c. milk
  • 1/2 tsp vanilla
  • 8-10 strawberries, chopped

Preheat the oven to 325˚ F. Line a cupcake tin with liners and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, salt and matcha powder. Mix on low speed until combined. Add the butter, mixing until the cubes are peanut sized or a little smaller. In a separate bowl or glass measuring cup, whisk together eggs, milk and vanilla. With the mixer set to a medium speed, add the wet ingredients in 3 parts, scraping down the sides of the bowl before each addition. Mix until the ingredients are incorporated, but do not overbeat. Pour or spoon the batter in even portions into the liners so that they are about 2/3 full. Bake about 17-20 minutes- until an inserted toothpick comes out clean. Set on a wire rack, and allow to cool completely.