Leeks & Carrot Quiche

Course Breakfast and Brunch

Ingredients in this Recipe

1 cup carrot, peeled and grated
1 cup milk 1 or 2%
1 cup vegetable broth
1 large egg white
1 small zucchini, grated, peel on, excessive moisture pressed out (I use a potato ricer) or just take the extra time to cook the water out (step 4) I have done it both ways.
1 1/2 cups sliced leeks
1/4 cup gruyere or jarlsberg or your choice
2 cups cooked and cooled short grain brown rice
2 tablespoons unsalted butter (omit for lighter option)
Nonstick butter cooking spray
Optional – a couple teaspoons pimento
Salt to taste

See Full Recipe at Food52