Rice Crust Pie

Craving a quiche but don’t have any gut-friendly pastry? Rice crusts form the perfect base for any quiche. My favourite fillings include sweet potato, potato, broccoli and safe-servings of asparagus and cherry tomatoes.

Ingredients

3 cups cooked rice (brown or white). I’ve tried using black, red and green rice but there’s something about the viscosity that doesn’t work.

1 egg, mixed

½ cup grated parmesan cheese

Method

Mix all ingredients and season with salt and pepper. Press into a quiche dish, approx. 12 cm (5 inches). Bake in a pre-heated 180C oven for at least 10 mins or until set. If you have individual, single-serve dishes, feel free to use them instead and adjust the cooking time to 6-8 mins. Cool slightly before filling the pie crust with a mixture of roast vegetables, cheeses and eggs, and bake until the filling is set and slightly browned.