Brown rice crust, egg, and cheese quiches
1 cup (180 g) brown rice
2 cups (500 mL) chicken broth
2/3 cup (170 mL) milk
3/4 cup (80 g) skim milk powder
1 cup (70 g) cheddar cheese
6 large eggs
1 clove garlic
2 tsp (2 g) herbes de provence
MAKES 6 LARGE MUFFINS
Cook rice in broth. Combine eggs, milk, milk powder, and once whisked add cheese, garlic, and herbs.
Press cooked rice into bottom of pan or muffin tins and fill with the egg mixture. Bake 25-30 minutes.