Herbed Summer Squash & Feta Quiche with Brown Rice Crust

Ingredients

• 2 C cooked brown basmati rice
• ¼ C Gruyere cheese , grated
• 6 eggs
• ½ C milk
• 2 C summer squash , grated, squeezed and drained
• ¼ C herbs dill, mint, & parsley , chopped
• 2 green onions , chopped
• ¾ C feta cheese , crumbled
• salt and pepper to taste

Instructions

1. Preheat oven to 450°F. Mix together the cooked rice, Gruyere, and one of the eggs in a bowl. Press this mixture into a pie plate, about ¼-inch thick.
2. Bake quiche crust until the edges and bottom just start turning golden brown, about 5-7 minutes. Remove the crust from the oven and lower the oven temperature to 375° F.
3. Mix the remaining 5 eggs, milk, squash, herbs, green onions, feta, and salt and pepper in a large bowl. Pour this mixture into the pie crust. Bake the quiche until golden brown and set in the center, about 30-35 minutes.