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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

163.6 calories; 3 g protein; 34 g carbohydrates; 3.8 mg cholesterol; 34.7 mg sodium. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 4 stars
04/20/2009
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. Read More
(20)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/20/2009
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. Read More
(20)
Rating: 4 stars
04/20/2009
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. Read More
(20)
Rating: 4 stars
06/08/2010
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. Read More
(12)
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Rating: 5 stars
10/14/2010
I love how the quiche soaked into the rice. This is a fantastic and easy recipe far simpler and cheaper than regular crusts. Read More
(8)
Rating: 5 stars
12/08/2012
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! Read More
(1)
Rating: 5 stars
04/19/2016
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 started dipping the spoon in water every once in a while-then resorted to clean wet finger. That worked he best. Might not have had the problem if I followed the directions. It did turn out really well though! I just added my usual quiche ingrediNts. Today it was eggs leftover ham onion bell pepper spinach and cherry tomato sliced in half. The eggs soaked into the rice and cooked nicely. Everyone loved the texture. Will definitely be using this method of making a quiche from now on! Thank again! Read More
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Rating: 4 stars
04/08/2013
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! Read More
Rating: 5 stars
04/20/2018
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 and it works well with brown jasmine and basmati rice. I added some herbs to the rice instead of butter and salt. If you like a little spice chili powder is great added to it. I put a layer of shredded cheese in the bottom and it kept the filling from soaking into the rice. The first time I made it the rice sticking up past the filling got a little crisp during baking. It depends on how high your filling is on the sides. The problem was easily solved with some aluminum foil. Read More