This is a question I often ponder at roughly this time of day, between 3 and 4 p.m., when I'm stuck with a preheated oven and no dinner to put in it because I didn't read through the ingredients thoroughly enough. Stupid evaporated milk. So dinner was just the slightest bit delayed but on the bright side it turned out better than I'd expected. Way better. After my healthy dessert mishap last week, I was a little unsure about what a crust made of brown rice and eggs would taste like. Verdict? It was super easy, missing evaporated milk aside. I'd make this again for us to eat but wouldn't serve it to company until I've experimented with it a bit more. Sam, however, had three servings.
Source: Super Baby Food by Ruth Yaron
Grain Quiche Crust
Preheat oven to 350. Beat 2 eggs in bowl. Add 3 cups total of cooked brown rice, millet or other whole grain. Grease a pie plate (9 inch, preferably glass). Press grain/egg mixture into pie plate so that it covers the bottom and up the sides. Bake 15 minutes. It will bake further when you put in the quiche filling and bake in the oven-cover with foil to prevent it from burning or becoming too hard (I managed to miss this step but it didn't burn, maybe it could've been a bit softer). Note: if you're going to use this in a pie that does not require baking, bake it for 25 minutes instead of 15.
Prepare crust per recipe above. Preheat oven to 375. Arrange sliced tomatoes (1 large or 2 small) on top of crust. Sprinkle the following on the tomatoes: 1 tsp. oregano, 1 tsp. sugar, 1/2 cup chopped onion, 1 cup shredded cheese
In a separate bowl: 2 beaten eggs, 2 Tablespoons wheat germ, 1 cup evaporated milk
Pour over tomatoes and bake for 45 minutes or until set. Let stand for 10 minutes before serving.