Tuesday, October 5, 2010

Rice Crust

This is a great crust recipe for quiches and other pies...a much healthier crust than pie crust.

1 1/2 cups cooked brown rice
1 egg, slightly beaten
1/4 tsp. basil (or any other spices you like)
2 cloves of minced garlic (optional)
1 tsp. oil

Combine all ingredients and press into bottom of greased pie plate or deeper dish (depending on what you're using the crust for).  Bake at 375 degrees for about 10 to 15 minutes.

After the crust is baked and removed from oven you can use it for making healthy quiches, carrot pie, pumpkin pie.  For carrot or pumpkin pies, I would add cinnamon/cloves/all spice type spices in it rather than basil/garlic.

One of my favorite uses for this crust is what I call  "Pirates Pie".  I top the crust with a layer of canned tuna and other veggies, cheeses, a layer of corn and topped with a layer of mashed potatoes/carrots.  Anything goes.  Parmesan cheese in the mashed potatoes is really tasty!



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