Whew, that's a title and a half! To be really accurate, I should add "and feta cheese", but I didn't want to lose anyone in the title :) This is a unique recipe, unique in that I came up with this completely on my own. As I become more comfortable in the kitchen, I'm beginning to experiment more and more. Sometimes this backfires...thankfully not in this case!
I have a ton of bulgur leftover from the tabbouleh, so I'll probably be trying to incorporate it into different recipes. In this case, I decided to try and use it as a crust for quiche. I was a little afraid that it wouldn't stick together like a crust (I didn't use anything to bind it) and even more worried it wouldn't hold up as a crust when I sliced the quiche, but neither disaster occurred!
Next time, I might add a few more eggs to bulk it up a little bit and may play around with some spices. One thing's for certain, I will be making many variations of this quiche with bulgur crust. It's an easy meal that's perfect for a light dinner (we enjoyed with large hunks of sweet potato bread) or a brunch menu!
Zucchini Artichoke Spinach Quiche with Bulgur Crust
-1 cup water
-1/2 cup bulgur
-4 eggs, beaten
-1/3 cup milk
-1/4 cup chopped artichoke hearts
-2 cups spinach, wilted (I did this in the microwave)
-1/4 cup chopped zucchini
-feta cheese, as much as desired
1. Preheat oven to 350F. Add 1/2 cup bulgur to 1 cup boiling water. Cover and allow to simmer for 15 minutes, until no water is remaining.
2. Press bulgur into a greased pie plate. Bake for 15 minutes, until bulgur feels hard to the touch (note: it will not feel super firm, but should have less moisture than it began with)
3. Remove crust from oven. Top with artichoke hearts, spinach, and zucchini. Sprinkle with feta cheese.
4. In a separate bowl, beat eggs and add milk. Pour egg mixture over the vegetables.
5. Increase oven temperature to 375F. Bake for 20-25 minutes, until egg is set and cooked through.
6. Slice and serve!