with or without a rustic crust

Simple flavors create a meal that is perfect for any breakfast, brunch or even portable lunch!


+ 10 eggs
+ 1/2 cup Buttermilk
+ 1 Golden Beet, grated
+ 1 bunch Arugula, trimmed

+ 1 tbsp Caraway Seeds
+ 2 tbsp Sunflower Oil
+ 2 tbsp Mustard, whole grain
+ Salt + Pepper


1 cup Brown Rice, cooked
+ 1/2 cup Brown Rice Flour
+ 1 tsp Salt
+ 2 tbsp Oil
+ 4 tbsp Water


Preheat oven to 350.

If using the crust, whisk the egg with a fork and mash together the ingredients until well combined. Press into a prepared quiche pan. 

Heat the oil over medium with the beet and caraway until the beet is softened. Add in Arugula to wilt. Remove from heat and set aside. Whisk the eggs and buttermilk together. Whisk in the mustard, salt and pepper. Once the sauted vegetables are cooled slightly, add them into the egg mixture. Pour this into your prepared pan, or crust. 

Bake for 35 minutes, or until top is golden and eggs are set. 


+ Make it Extra Special

You can use a standard pie pan for this, or muffin tins for portioned, portable meals.