Rice Quiche Crust Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by It's A New Day
Reviewed: Apr. 8, 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!
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Photo by It's A New Day

Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA
Living In: Winchester, Virginia, USA
Reviewed: Dec. 8, 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!
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Reviewed: Oct. 13, 2010
I love how the quiche soaked into the rice. This is a fantastic and easy recipe, far simpler and cheaper than regular crusts.
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Reviewed: Jun. 8, 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.
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Photo by MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 17, 2009
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.
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Photo by jessica

Cooking Level: Expert

Living In: Dunlevy, Pennsylvania, USA


 
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