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.

Shaved Asparagus Spring Pizza: Recipe & Video

Click here to watch video!

The latest recipe featured on Studio 5 was this yummy, fresh Spring Pizza. It is a great way to incorporate the first flavors of the season baked in a tasty crust. If you are a dough-making fiend, use your favorite recipe for pizza dough. If you are like me, and dough is the enemy, feel free to save a little time and buy some fresh made dough from your favorite pizza restaurant or market. For an added health benefit, use Skim or 1 % milk in the Bechamel sauce. The result will pack all the same flavor, without the added fat and calories.  Recipe below.

Spring Pizza with White Sauce


For Pizza
  • Bechamel sauce (see below)
  • 1 fresh pizza dough ball (can be store bought)
  • ½ bunch asparagus, shaved (about 8-10 stalks)
  • 1 bunch spring onions, chop the whites
  • ½ lemon
  • 1 Tbs. extra virgin olive oil
  • Salt
  • Fresh ground pepper
  • Fresh grated Parmesan and Romano cheeses
  • 1 Tbs. flour (for your hands to work the dough)
For Bechamel Sauce
  • 4 Tbs. Butter
  • 3 Tbs. Flour
  • 1 clove Garlic (minced)
  • 3 c. Milk
  • 1/2 tsp. Nutmeg
  • 1 tsp. Salt
  • ¼ c. Parmesan cheese


1. Preheat oven to 350 degrees.

2. To make one batch of béchamel sauce, heat butter in a sauce pan over medium heat until it is melted and frothy, but not browned. Add garlic. Stir in flour, and mix until roux consistency is smooth and granular (sandy), and has a tan-ish color (about 5-7 minutes). Meanwhile, heat milk in another small sauce pan over medium heat. When milk is warm to the touch (test a spoonful), gradually begin to add milk to the roux mixture while stirring the whole time to ensure a smooth sauce, and to avoid burning on the bottom. When all milk has been incorporated, stir in nutmeg. Add salt and stir in cheese. Remove from burner and set aside.

3.  Flour your hands, and begin to work the pizza dough. Toss the dough in your hands until it has become stretched and pliable, but avoid tearing. Spread dough on a baking sheet. You can create whatever shape you like for your pizza: round, rectangular, oblong… Roll the sides of the dough to form a crust around all edges.

4. Pre-bake dough for 10 minutes.

5. Meanwhile, heat olive oil in a sautee pan over medium heat. Add the spring onion whites, and sweat for 1-2 minutes. Add the asparagus shavings, and mix thoroughly with onions. Squeeze the juice of ½ lemon over the mixture, and add a dash of salt and pepper to taste. Sautee for an additional minute or two. Remove from heat.

6. Spread your desired amount of béchamel sauce over the pre-baked pizza crust. Add asparagus and onion as topping, and finish off by sprinkling a layer of Parmesan and Romano cheeses over the top of the veggies.

7. Bake pizza (uncovered) at 350° for 15-20 minutes. Use your judgment for when it’s done! The cheese should be bubbly, and the crust golden brown.

Veggie Pot Pie

Inspired by the version I saw on Ask Aida, I decided to recreate this recipe with my own added flair.  The rich, luxe fennel flavor stuck out to me the most as both unique and comforting.  As I always think homemade anything tastes better, I used my grandmother’s pie crust recipe for the topping (I subbed in 1/4 c. whole wheat flour instead of white for heartiness and health!), but as Aida suggests in her recipe, you can also easily use store bought pie dough or puff pastry.


  • 1 large sweet onion, diced
  • 8 fresh crimini mushrooms, quartered
  • 1 white sweet potato, chopped into cubes
  • 3 carrots, cleaned, peeled and chopped into cubes
  • 1 bulb fennel, thin sliced
  • 1 can of peas & 1/2 of the liquid in the can
  • 3 Tbs. fresh chopped chives (about a palmful)
  • 2 Tbs. Olive Oil
  • 1 1/3 c. Veggie Stock
  • 1/3 c. Dry White Wine
  • 2 Tbs. Flour
  • 1 Tbs. Herbs de Provence
  • 1 pie dough or puff pastry (either homemade or store bought)
  • Salt & Pepper
  • 1 egg
  • 1 Tbs. water

1.  Preheat the oven to 400 degrees F.
2.  In a small bowl, whisk together one egg with 1 Tbs water and set aside (egg wash).
3.  Heat 2 Tbs olive oil In a medium sized dutch oven over medium high heat. Sweat the onion until translucent, add mushrooms and allow to brown for about 5-6 minutes.
4.  Add fennel to the pan, and coat evenly with the onion & mushroom mixture. Toss in a pinch of salt.

5.  Deglaze the pan with white wine and make sure to scrape up any brown bits from the bottom.
6.  Allow to cook for 5 minutes, and stir in 1 Tbs. of flour. Make sure the flour is fully incorporated into the mix.

7.  Add potato and carrots, another dash of salt with pepper and continue to simmer for 1-2 minutes.
8.  Add peas and 1/2 of the liquid from the can. Stir all ingredients, and simmer for 2-3 more minutes.
9.  Pour in veggie stock, and lightly sprinkle in another tablespoon of flour, and add the Herbs de Provence. Make sure the flour is fully incorporated into the mixture.
10.  Remove from heat, and sprinkle with the fresh chives.

11.  If you are choosing to transfer ingredients to a casserole dish, do so at this time. Cover the dutch oven or casserole dish with the pie crust. Trim the edges with a paring knife, and tuck into the pan/dish.
12.  Brush the crust with eggwash, and sprinkle a light pinch of salt over the crust.
13.  Place pot pie dish on a baking sheet, and bake for 30-35 minutes until crust is golden brown. Garnish with some additional chopped chives.

Red Quiona with Drunk Mushrooms and Roasted Tomatoes (Oh My!)

Quinoa… say it with me… ‘Keen-wah’, is all over the place these days. Traditionally, quinoa has been harvested for thousands of years as a staple crop in South America. It’s technically not a grain at all, but actually a seed from the Goosefoot (Chenopodium) Plant. Bonus: this little seed is jam packed with nutrition– Vitamins E & B, essential amino acids, with punches of fiber and protein! Bonus #2: It’s Gluten Free!

With that little history lesson behind us, let’s talk recipes shall we? Quinoa is quite versatile, and makes for a yummy variation for whatever carb, grain or rice dish you are sick of making. It has a lovely nutty and earthy flavor and is simple & quick to prepare (like rice, but much faster!) and lends itself to any flavor profile you want to throw at it. Here, I’m using a fresh, Italian-fusion style, which could be served as an entree rather than just a side. Experiment away!

Ingredients (serves 6):
2 c. Red Quinoa
4 c. water
2 Tbs. Olive Oil
1 medium onion, diced (separate into 2 equal portions)
1/3  c. of your favorite sharp cheese, shredded
8-10 large Crimini mushrooms, cleaned and large chopped
1 1/2 c. Dry White Wine
2 Roma tomatoes, sliced and roasted (full recipe here!)
6-7 leaves fresh basil, torn or chiffonade Salt & Pepper

First, prepare the Quinoa.

1. Heat 1 tbs olive oil in a 1 1/4 quart sauce pan. Add 1/2 of the diced onion, and sweat until transparent.

2. Add quinoa, and toast lightly until all grains are coated in the olive oil and onion mixture (this will bring out the red in the seeds a bit).

3. Add 4 c. water, and give a good stir. Bring to a rolling boil, and then reduce to a simmer. Cover and cook quinoa until all water has been absorbed (approx 15-20 min). Season with 1-2 tsp. salt, depending on your taste preference.

4. For an extra flavor boost, grate in 1/3 c. of your favorite sharp cheese. I used a blend of sharp white cheddar and Pecorino cheeses.

Meanwhile:  Roast the tomato slices, sprinkled with coarse salt, on a baking sheet coated with pan spray — 425 degrees for 20 minutes. For more detailed recipe, look here.

While the quinoa is cooking, it’s time to get those mushrooms nice and drunk (and unbelievably flavorful)!

1.  Add 1 Tbs. of olive to a sauté pan over medium heat. Add the onions, and sweat until translucent.

2.  Add mushrooms and stir to coat thoroughly. Season with a pinch of salt and sauté mushrooms with onions for about 1-2 minutes.

3.  Add the wine and simmer until the liquid is almost fully reduced. Remove from heat.

To serve, scoop desired portions of quinoa onto plates, and top with the roasted tomatoes, drunk mushrooms, fresh basil and finish with a sprinkle of cheese.