Ingredients
Wild Rice Crust
- 4 cups cooked wild rice
- ยฝ teaspoon sea salt
- ยผ teaspoon black pepper
- 2 tablespoons cornstarch
- 1 large egg
- 1 tablespoon olive oil
Avocado Potato & Cottage Cheese Quiche
- 6 large eggs
- ยพ cup milk
- ยฝ cup cottage cheese, small curd
- ยผ teaspoon sea salt
- ยผ teaspoon black pepper
- 1 cup frozen diced potatoes
- 1 tablespoon olive oil
- ยฝ cup diced tomatoes, fire roasted
- 4-ounce can diced green chiles
- 1 avocado, firm & ripe
- 4 ounces goat cheese
- 1 tablespoon chopped cilantro
ย
Instructions
Wild Rice Crust
- Bring oven to 425 degrees F.
- In a bowl, toss 4 cups of cooked and dry wild rice, ยฝ teaspoon sea salt, a few grinds of black pepper (ยผ teaspoon) with 2 tablespoons of cornstarch. Mix until the rice is fully coated.
- Whisk together 1 large egg and 1 tablespoon of olive oil.
- Mix well into the wild rice mixture.
- Transfer the wild rice mixture to a well-greased 9-inch by 2-inch pie plate, firmly pressing it into the bottom and up the sides of the pie plate. Pack it tightly. We want a crust, not a permanent attachment to your cookware.
- Slide it into the oven for 30 minutes until itโs set and the edges are lightly golden. Do NOT skip this step.
- Reduce oven to 350 degrees F after the crust has par-baked.
Avocado Potato & Cottage Cheese Quiche
- Warm up the talent by letting the 6 eggs and 3/4 cup milk come to room temperature. In a hurry? You can add the eggs to some warm water to speed this up. Room temperature milk and eggs create a smoother, more even custard.
- Prepare the ingredients most likely to betray you! The potatoes, tomatoes, and green chiles.
- Cook 1 cup of frozen diced potatoes over a medium heat with 1 tablespoon of olive oil, just until lightly browned. Weโre cooking off the moisture, not making a side dish.
- Drain and blot dry 1/2 cup fire roasted diced tomatoes.
- Drain a 4-ounce can of diced green chiles.
- Whisk together the eggs and milk and 1/2 cup of cottage cheese. Then whisk in 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Mix until well combined.
- Cut the avocado using a medium dice. If they're too big, theyโll float; if they're too small, they're guac.
- Layer the mix-ins into the par-baked crust: potatoes, tomatoes, green chiles, avocado, 4 ounces of goat cheese, and 1 tablespoon chopped cilantro, okay, Nathan!
- Slowly pour the custard mixture over everything. This helps suspend the ingredients throughout the custard versus floating to the top.
- After you pour in the custard, let the quiche sit for a minute before baking. That gives the egg mixture a chance to settle around the ingredients.
- Beauty tip: I always save a few of each ingredient to make the top extra cute.
- Loosely cover the rim with foil to prevent the crust edges from burning. We didn't come this far to burn the crust while the center is still "figuring itself out."
- Now this goes into the oven until the center is just set. Bake it at 350 degrees F for 45 minutes.
- Donโt bake this until itโs aggressively firm. You want the center to still have a slight jiggle.
- When it is done, let it rest for about 15 minutes before serving. This allows the custard to set, or the slices will collapse faster than a reality show alliance.
- Enjoy!
Storage Tips:
How to Store Avocado
Keep unripe avocados in the fridge crisper drawer for 2 weeks or at room temperature for 3 days. Once ripe, move them to the fridge for up to a week.
How to Store Cilantro
Keep cilantro fresh for up to a month by storing it like cut flowers. Trim the stems. Place it in a jar with some water. Cover it loosely with a bag. Put it in the fridge, changing the water as needed.
Refrigerate this Quiche
Keep the quiche covered in the fridge for up to 5 days. To reheat, place slices on a baking sheet and cover with foil. Bake at 325 degrees F for 20 minutes. Bake uncovered the last 5 minutes for a crisp crust.
Freeze this Quiche
Freeze slices on parchment-lined baking sheet then transfer them to an airtight container. To reheat, place slices on a baking sheet and cover with foil. Bake at 325 degrees F for 30 minutes. Bake uncovered the last 5 minutes for a crisp crust.
Jerry’s Hacks:
Always Rinse Wild Rice
Wild Rice can be coated in dust, ash, or leftover starch from harvesting and drying. And no โ those arenโt seasonings!
How to Rinse Rice
Wild or not, wash your rice using 8x less water. Cover it with water. Swish it. Soak for a minute. Drain and repeat.
