I had all this stuff for stir-frying: pea shoots and the aptly named stir-fry mix. But even though I’ll order pea shoots every time I see them on the menu, I haven’t been too successful with them at home in the past and I basically just didn’t want stir-fry. No Asian flavors, no lovely bright vegetables that have to be individually chewed. No, I wanted a soft, dense pile of comfort food.
So I thought I would try another variation on the Spinach, Chard, and Onion Torta that was one of my first box meals, using eggs, leeks, green garlic, pea shoots, the chard-heavy stir-fry mix, and a bag of spinach for the filling. I had a cup of cooked black rice and a cup of cooked quinoa in the fridge, both a day or so from going bad. And with no plans to eat stir-fry any time soon, the likelihood of those grains being eaten was slim to none. That’s when I came across a terrific-sounding recipe for quiche crust made from cooked rice and an egg – a perfect solution to my leftover rice problem that would also allow me to avoid the gluten-heavy breadcrumb crust of the original torta. The crust came out of the oven looking so beautiful – all purple and golden from the grains – that I know this will become a staple solution for the piles of grains that I make ahead for convenience but sadly sometimes end up throwing away. It tasted merely neutral, providing good texture but not contributing anything to the flavor of the quiche, but I feel confident that some doctoring ahead of time with herbs and garlic and salt and pepper will turn it into something magnificent.