Brown Rice Pie Crust

By • June 24, 2010 • 10 Comments



Author Notes: Now and then, I use a rice crust with quiche recipes. Assemble the ingredients and bake for 5 minutes in a 350 degree oven; at this point check the oven temperature needed for your quiche ingredients, you may need to turn the oven “up a notch”. Let the crust cool while preparing the filling and (if needed) pre-heating the oven to a higher temperature. This is a crust I have made for a few years now and is an adaptation of two (forgot where) found online...I change the type of cheese to compliment whatever quiche I am making.lapadia

Makes 1 pie crust

CRUST INGREDIENTS

  • Nonstick cooking spray
  • 2 cups cooked rice (Lundberg’s short grain is my favorite to use)
  • 1/4 cup shredded cheese of your choice, grated on the large holes of a box grater.
  • 1 large egg white

CRUST INSTRUCTIONS

  1. Preheat the oven to 350°F.
  2. Spray a 10 inch pie pan with cooking spray and set aside.
  3. Mix together, the rice, cheese and egg white
  4. Press mixture over the bottom and sides of the pan.
  5. Bake uncovered, 5 minutes.
  6. Cool while preparing filling.
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Comments (10) Questions (0)

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Winnie100

almost 4 years ago WinnieAb

Awesome! I will have to try your way next time, with the egg and cheese- sounds like it will work very nicely!

Massimo's_deck_reflection_10_27_13

almost 4 years ago lapadia

I'm smiling, let me know how it worked for you!

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about 4 years ago gingerroot

I made this tonight with a chard, cheddar, currant filling and it was delicious! My husband is gluten intolerant so this is perfect for my family.

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

Your filling sounds wonderful and I am so glad you found something so perfect for your family!

New_years_kitchen_hlc_only

about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I could see getting rid of the cheese, and adding some crushed peanuts, sunflower seeds, pumpkin seeds, etc. Not sure if you need the cheese to hold it all together, but I would think that a sticky rice (like the short grain) plus the egg white would work just fine without it. Then I'd load this baby up with summer veggies and fresh herbs, and sprinkle just a touch of feta cheese and perhaps a few pine nuts and/or other seeds . .. . Mmmmm. ;o)

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

Sounds like you have an excellent plan. I have never tried w/o some cheese, however, with the stickness of the short grain and egg white I don't know why it wouldn't work.

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about 4 years ago ellenl

Thank you! You have changed my life. I normally avoid recipes calling for crusts because of fat, calories, etc. This is amazing.

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

Thanks to you! Glad this is something that will fit into your life...I like using this crust for the same reasons, and normally use the lower calorie cheese.

New_years_kitchen_hlc_only

about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Nice!! Great for people with wheat allergies/intolerances, and so wonderfully easy, too. Really like the taste of brown rice, and especially how chewy that short grain brown rice is. What a wonderful, useful recipe. Thanks so much for posting it!! ;o)

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

Thanks and your welcome. I just love this crust, I sometimes sprinkle a pinch of this seasoning or that to compliment the filling.