1½ cups cooked brown rice, or substitute ½ cup cooked corn kernels for ½ cup of the rice
1 beaten egg
¼ cup grated Parmesan cheese or other cheese
A little dill, basil or other herb
FILLING
1 clove fresh garlic, minced
4 cups packed fresh kale or chard, chopped and steamed
1 cup (one small block) firm tofu, chopped
3 eggs, beaten
½ lb. fresh crabmeat
½ cup shredded cheddar or other cheese
Salt, pepper and herbs to taste
Optional: black olives, artichoke hearts, bits of chopped pepper, etc.
Additional cheese for top of quiche
Instructions
Preheat oven to 350. Lightly oil a 9-inch glass, metal or pottery pie plate.
Combine crust ingredients and mix well.
Press crust into bottom and sides of pie plate.
Bake 6 minutes at 350 and remove from oven to cool.
Combine garlic, kale, tofu and eggs in a food processor and mix until chunky but well combined. Turn into a bowl. Fold in crabmeat, cheese and seasonings and mix gently with a spoon.
Pour filling into crust and smooth the surface.
Sprinkle liberally with additional grated cheese
Bake 45 minutes at 350 until filling is set and top is golden brown.
Remove from oven and let stand 10 minutes before serving.
Recipe by Living it Forward at https://livingitforward.bdnblogs.com/2016/09/30/home/heres-the-recipe-for-contentment-in-my-kitchen/