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READY IN 15 mins

Rice Quiche Crust

Read Reviews (5)

"This is a fast, easy, and healthy quiche crust that only takes minutes. It can be used with any quiche and may give you more creative ways in which to use rice." — Ann

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Original recipe makes 1 (9 inch) pie crust Change Servings

1 cup water
1 cup instant rice
1 tablespoon butter (optional)

1 pinch salt (optional)
cooking spray

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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.

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PREP 10 mins
COOK 5 mins
READY IN 15 mins

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Pretty simple recipe. I used brown rice, sea salt, and a bit of garlic powder for some flavor. Depending on what you plan to use for filling, I'd recommend seasoning up your crust with something that'll accent your filling. This was the first time I ever made a rice quiche crust and was skeptical but ended up pretty pleased.

—jessica

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Jun 08, 2010

I love the idea of a healthier and easier quiche crust. I used reg white rice. To get 1 cup I boiled 1 1/3 c water, added 2/3 c raw rice, reduced heat to low, covered and simmered for 25 minutes. Next time I will just use leftover rice. I did not use the butter but I did add some spices. I was worried the rice wouldn't form a crust without egg in it as others I have seen. It stayed together just fine. For the filling I beat together 4 eggs, 1/2 c milk, 1/4 tsp pepper, 2 c broccoli florets, and 1 c ham. I baked this at 375 for 20 mins. Then I added 1 c shredded cheddar, baked another 10 mins, and then broiled on high until golden. The crispy parts of the rice crust became very hard when reheated for leftovers (actually hurt my teeth) so I don't recommend making this with leftovers in mind. I made garlic parmesan toast as a side but I think a spinach salad would be great. I will definitely make this again for an easy clean out the fridge dinner.

—MI$$DREA

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6 Ratings

Oct 14, 2010

I love how the quiche soaked into the rice. This is a fantastic and easy recipe, far simpler and cheaper than regular crusts.

—MissAngela

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Apr 08, 2013

I only have long grain rice which I made as I normally do using chicken broth, butter and salt. I made a one portion serving of ham and veggie quiche in a Pyrex 1 cup bowl using the amount of rice needed to make the crust in that bowl. I liked the rice crust for this, it almost made it like baked (fried) rice. Thanks!

—It's A New Day

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Dec 08, 2012

Great idea! I cooked 2 cups of rice then mixed in 3 T of butter, added salt and pepper. It was a little sticky at first and wouldn't mash, so i used flour and pressed it out with my finger tips!

—KookieMonster

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Nutrition

Calories
164 kcal
8%

Carbohydrates
34 g
11%

Cholesterol
4 mg
1%

Fat
1.4 g
2%

Fiber
0.6 g
2%

Protein
3 g
6%

Sodium
64 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rice Quiche Crust

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 164
Calories from Fat: 13

% Daily Value *
Total Fat 1.4g 2 %
Saturated Fat 0.9g 5 %
Cholesterol 4mg 1 %
Sodium 64mg 3 %
** Potassium < 1mg < 1 %
Total Carbohydrates 34g 11 %
Dietary Fiber 0.6g 2 %
Protein 3g 6 %
Sugars 0g
Vitamin A < 1 %
Vitamin C 0 %
Calcium < 1 %
Iron 20 %
** Thiamin < 1 %
** Niacin 9 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 34 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.