Brown Rice

Brown Rice Pie Crust

June 24, 2010
3 Ratings
  • Makes 1 pie crust
Author Notes

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.

What You'll Need
  • 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
  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.

See what other Food52ers are saying.

  • Jane Cresswell
    Jane Cresswell
  • Cathy Barzo
    Cathy Barzo
  • WinnieAb
  • gingerroot
  • AntoniaJames

16 Reviews

Jane C. September 19, 2019
Such an easy alternative to messing about with traditional pastry. Thank you!
lapadia September 24, 2019
Thanks for your feedback re: this pie crust, Jane C! Agree it can be a great "go to" alternative to messing w/traditional pastry. Is great for anyone who is gluten intolerant, too. :)
Heidi May 31, 2017
Did you ever try substituting quinoa for the brown rice?
lapadia May 31, 2017
Hi! Wow, now that is an idea I have not tried; I'd probably try a mixture of the rice and quinoa, would probably toast the quinoa, too. Now I am going to have to try that. Let me know if you try :)
Cathy B. April 25, 2015
has anyone every made a rice crust for a fruit pie? I saw one in a magazine about 3 or 4 years ago. I'm looking for something that is dairy free too.
lapadia April 25, 2015
Fruit pie with rice crust, hmmm, can't say I've ever thought of that, but I just googled and couldn't find a match...
WinnieAb August 9, 2010
Awesome! I will have to try your way next time, with the egg and cheese- sounds like it will work very nicely!
lapadia August 9, 2010
I'm smiling, let me know how it worked for you!
gingerroot July 15, 2010
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.
lapadia July 20, 2010
Your filling sounds wonderful and I am so glad you found something so perfect for your family!
AntoniaJames June 24, 2010
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)
lapadia June 24, 2010
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.
ellenl June 24, 2010
Thank you! You have changed my life. I normally avoid recipes calling for crusts because of fat, calories, etc. This is amazing.
lapadia June 24, 2010
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.
AntoniaJames June 24, 2010
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)
lapadia June 24, 2010
Thanks and your welcome. I just love this crust, I sometimes sprinkle a pinch of this seasoning or that to compliment the filling.