(serves 6)
Ingredients:
1 cup brown rice
1/2 cup grated cheddar cheese
1 egg, lightly beaten
Filling–
6 medium tomatoes, halved
6 garlic cloves, unpeeled
1 tablespoon olive oil
8 thyme sprigs
1/3 cup crumbled feta or goat’s cheese
3 eggs
1/4 cup milk
Directions:
1. Boil the rice for 35-40 minutes, or until tender; drain and leave to cool. Meanwhile, preheat the oven to 400 F.
2. Put the rice, cheese and egg in a bowl and mix together well. Spread the mixture over the base and sides of a lightly greased 10 inch tart tin or quiche dish and bake for 15 minutes. Remove from the oven and set aside.
3. To make the filling, place the tomatoes on a non-stick baking tray, cut side up, along with the garlic. Brush with the olive oil and grind some balck pepper over the top. Bake for 30 minutes, then remove from the oven and leave to cool slighly. Squeeze the garlic cloves out of their skins.
4. Reduce the oven temperature to 350 F. Arrange the tomato halves, garlic, thyme sprigs and feta over the rice crust. In a bowl, whisk together the eggs and milk, then pour over the tomatoes. Bake for 1 hour, ur until the filling has set. Serve hot or cold.