Lunch
Rice Quiche Crust
A unique, gluten-free crust alternative made from cooked rice, eggs, and cheese. Ideal for holding savory quiches or breakfast casseroles.
Ingredients:
- 1 cup water
- 1 cup instant rice
- 1 tablespoon butter (optional) 1 pinch salt (optional) cooking spray
Directions:
- Bring water to a boil in a small saucepan. Stir in rice, cover pan, and remove from heat. Allow to stand until water is absorbed, about 5 minutes. Stir in butter and salt, if desired.
- Spray a 9 inch pie pan with nonstick cooking spray. Spoon cooked rice into pan. Use the back of a spoon to firmly press rice along the bottom and sides of the pan to create a crust. Use crust with quiche fillings of choice, and bake as directed for quiche.