Tuesday, August 21, 2012

Eggplants and Zucchini Quiche..... one person's move is another person's shopping-for-kitchen-wares

A friend of the boyfriend's was moving from a house to a condominium, and her house was BIG. After giving away most of her ginormous and stylin' furniture, the remains were all sorts of whats-its and doodads and trinkets and lots and lots of kitchen ware. KITCHEN WARE!!!!! Who'w'da thunk that nobody had taken the kitchen wares yet?

We had a great time towing away her goodies, ceramic tart pans, glassware, tupperware. It was like Christmas in August, boy was I giddy with happiness.

Have you come away with some great finds, either from someone's move, a garage sale, or flea market?

Recipe adapted from The essential Rice cookbook "Brown rice tart with fresh tomato filling"

Brown rice crust:
1 1/2 cup cooked brown rice, blended until mushy
1/4 cup grated cheddar cheese
2 tbsp black bean powder (to help decrease the stickiness of the blended rice)
Some canola oil to help press the rice 'dough' into the tart pan

Ingredients for a beautiful 9" ceramic tart pan:
1 cup of diced Italian eggplant (about 1/3rd of large eggplant)
1 medium zucchini, diced
1 cup kale leaves, chopped roughly
1 red onion, diced
1 tomato, diced
3 tsp dried oregano
lots of pepper
 3 eggs
1/2 cups whole milk
1/2 tsp salt

Preheat oven to 400 F.
In a blender or food processor, blend the rice until it becomes mushy and most of the grains have broken. Try not to over blend. Transfer to a bowl and add the cheddar and 2 tbsp of black bean powder. Mix them together roughly by hand then transfer to oiled tart pan. Press the rice dough against the pan, using oil to prevent sticking to the fingers. Bake for 10 mins until it morphs into toasty semi-hard layer.

Meanwhile, mix all the diced veggies on a baking sheet and drizzle with olive oil. Season with oregano, salt and pepper and toss to coat. Once rice shell is done, remove it from the oven and let it cool at room temperature. Lower oven temperature to 350 F and bake veggies, covered, for about 30 - 35 mins until cooked.

Beat eggs, milk, and salt together. Transfer veggies into rice shell and pour beaten eggs over top to cover. Bake in oven for additional 30 - 35 mins until the eggs are soft but set.

Buon appetito everyone!

Even 2-2 was admiring the new tart pan


  1. This looks awesome! I am so glad to know brown rice crust exists!

  2. How fantastic to have access to her kitchenware :) And I like the sound of the brown rice crust! :)

  3. Ooooh kitchenware!! Lucky you! Pottery Barn has all my money!
    Quiche is one of my fave foods... this is another zucchini recipe that I need to add to my collection.

  4. Never heard of brown rice crust! Looks yummy!

  5. Mmmm, the crust goes so well with the flavours my friend :D
    And lucky you with the kitchen wares :)

    Choc Chip Uru

  6. I would love this for breakfast, looks good!

  7. Thanks everyone!

    Russell: The brown rice really adds something else to it, a nuttiness that works well w/ the veggies. Hope you enjoy!

    NQN: It's amazing how many treasures are out there that people don't want anymore! If it weren't for my lack of space, I would have taken the entire lot from her kitchen :) And I'm all for reusing and reducing waste!

    Kate: It really is a great way to use zucchini! Enjoy!

    Abby: Give it a try! I've given it some Asian twists at times (like adding kim chi), it'll probably lend itself well for a more Filipino flare :)

    CCU: Free kitchen wares are just awesome! We need to keep our eyes open, like - open open, because there's so much stuff that people throw away out there!

    Angsarap: It really is perfect for bfast! You can make it the night before (without the eggs) and in the morning, beat up a few eggs and pour over top and bake until done ~ enjoy!