Ingredients15 m servings 164
- 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 164 calories; 1.4 34 3 4 35 Full nutrition
ReviewsRead all reviews 7
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...
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...
I love how the quiche soaked into the rice. This is a fantastic and easy recipe, far simpler and cheaper than regular crusts.
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!
Wish I'd known about this before. I will never make pie crust again for a quiche. I used regular rice instead of instant because the nutritional value is much better. I've made it several times,...
Great idea! I did change this up a bit. Used jasmine rice made in a rice cooker with just a little salt and pepper. I had some trouble mashing down the rice-it kept sticking to he spoon- so I s...