Heyyyyyyyyy good lookin', whatcha got cookin'?
I know that I told you I'd share our dinner at JPB Restaurant with you (after I already showed you our stay at the Swissotel Sydney) butttt I decided I needed to share this recipe ASAP. Apparently a lot of you wanted it ASAP too as ever since I mentioned it in our first newsletter's meal plan, I've gotten dozens of emails and messages for the recipe!
This recipe is groundbreaking.
Why, you ask? There is one person in my family who is the absolute hardest to feed. She is the pickiest, fussiest, most un-adventuous eater and she generally gets stuck on one go-to meal that she will eat at a time (I mean seriously, last month she ate the same pasta dish every single day for an entire month).
That person is Katrina, my sister. Generally speaking, she won't try anything new. With winter's chill in the air, I've been making more warm and comforting dinners lately - and Katrina spied this quiche which I made for Jesse and I and it sparked her curiousity. Before I knew it, she was asking me if I could make her some next time - so I jumped onboard that thought train as soon as possible and was making her a mini brown rice quiche the next night (or that thought train would have left the station and gone off the rails if I waited).
I put the quiche in front of her and went back into the kitchen to finish Jesse and my dinners and then all of a sudden I heard.... "Mmmmmmmmmmmmmmmm! Kristy this is the best thing I have ever eaten! Is this really healthy?!?!". Now, if you've been reading the blog for a while.. you'll know I'm a
bit of a dork. That comment had me happy dancing around the kitchen and proclaiming myself as the world's greatest chef. I had satisfied the world's fussiest eater and it was a healthy, vegetable filled dish too!
In fact... it was so good that Katrina has requested it quite a few times since then (and has tried many of my other healthy dishes since!) - and Jesse says it is the second best dish I make, after the Chicken and Bacon Rice Bowl.
But enough yapping and onto the recipe, right?
Gluten free, low fat, freezer friendly, clean eating recipe
200g dry brown rice, rinsed and cooked
~200g frozen spinach, thawed*
1 medium zucchini, grated
1 cup cottage cheese**
1 1/2-2 tsps garlic salt
1/2 cup grated parmesan cheese***
3/4 cup egg whites or 3 eggs or 1 egg and 1/2 cup egg whites (I use Naturegg Simply Egg Whites in a Carton)
Optional: cooked chicken, sliced ham, bacon, extra veggies etc.
Preheat your oven to 180°C/355°F
Prepare individual ramekins/baking dishes or a medium pie dish or baking dish.
Cook your brown rice (adding spinach at the last minute if not already thawed).
While your rice is cooling slightly, mix together your grated zucchini, cottage cheese, garlic salt, parmesan cheese and eggs/egg whites.
Combine your egg mixture with your rice and spinach and pour into baking dishes.
Bake for ~ 30-40 minutes or until golden and set.
Allow to cool slightly before serving warm or chilling in the fridge.
*Quick and Easy Tip: if you don't have time to thaw your spinach, throw it in the pot with your brown rice when it's almost finished cooking. Stir and cook until the spinach is thawed and all of the liquid is absorbed.
**You may substitiute the cottage cheese for ricotta
***We also use grated cheddar cheese or crumbled feta for something different
Technically, it's not a quiche - but you can call it whatever you like, brown rice frittata, brown rice bake, brown rice casserole, wizz bang bake - whatever you fancy ;)
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