I wanted to see how brown rice would work as a crust alternative in a quiche or frittata, so I used some of the leftover Chicken Sausage Spinach Brown Rice for this recipe. You could use any already cooked rice or quinoa.
Oil a 7 in cast iron skillet, be sure to cover the sides. Press 1/2 in layer of leftover rice in the bottom of the pan.
2 T almond milk
1 T gluten free hummus (I used everything humus)
1 small tomato
Beat eggs, almond milk and hummus together. Pour over rice layer
Slice tomatos and arrange on top of egg mixture.
Bake at 400 degrees for 40 minutes. Remove from oven and let set for 10 minutes. Salt and pepper as desired.