Depending on the occasion, I have use a rice crust for my quiche recipes; this posting is an adaptation inspired after reading about them, long ago. I like adding a bit of cheese to the crust, changing the type to compliment my quiche ingredients.
Assemble the ingredients and bake the crust for 5 minutes in a 350 degree oven. Let cool while preparing the filling, if necessary turn up the oven temperature needed to bake the quiche.
1 pie crust
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.