Quiche with Corn, Perfect for All Your Fall Brunches

Roasted Corn & Goat Cheese Quiche with Brown Rice Crust

2 cups fresh corn, cut from cob (about 2 large ears)
4 tablespoons olive oil
1 teaspoon salt
5 large eggs
2 cups brown rice, cooked
1 small red pepper, small dice
1 small bunch of scallions, chopped
Pinch of crushed red pepper
1 cup whole milk
Freshly ground black pepper
1/4 cup chopped cilantro (or parsley, if preferred)
4 ounces goat cheese, crumbled

Directions For Corn

Preheat oven to broil.

Place corn kernels on a sheet tray and drizzle with 2 tablespoons of the olive oil and 1/4 teaspoon of salt. Cook corn a few inches below the broiler flame for 5 to 8 minutes or until it is brown and toasty.

Set aside to cool.

Directions for Brown Rice Pie Crust

Decrease the oven temperature to 450°F.

Decrease the oven temperature to 450°F.

Lightly beat 1 egg and combine it with the cooked rice. Press rice into the bottom of a pie pan to make an even crust all along the bottom and sides. Place it in the center of the oven and bake for 10 minutes.

Remove pan from the oven and turn the temperature down to 350°F.

Directions for Filling

Heat the remaining oil in a small pan over medium heat. Sauté the red pepper and the scallions with 1/4 teaspoon of salt and the crushed red pepper for 5 to 7 minutes, or until the red pepper has softened but still has a little crunch.

Whisk the remaining eggs together with the milk, 1/2 teaspoon of salt and a few grinds of black pepper. Stir in the roasted corn, red pepper, scallions, cilantro and goat cheese. Pour the mixture into the crust and bake for 30 to 35 minutes, until the quiche is set.

Let cool for about 10 minutes before serving warm.