Green Vegetable Pie with Rice Crust

I made way too much rice to go with our curry the other night. I’ve been experimenting with different amounts, as I often get it wrong and end up with too little. So I was left with a whole container full of basmati and no desire to eat it. As I always do, I turned to the internet for ideas and decided on a rice crusted quiche based on the fact that I had a fridge full of veggies and some ends of blocks of cheddar and parmesan.

The edges of the crust turned out nice and crispy, while the bottom was quite soft. I used a tart pan, which shaped the thing nicely, but some of the egg filling leaked out the bottom through the rice so I think it would be best to bake this in a pie dish. When cold it slices nicely and makes a good lunchbox treat. I had it this morning fro breakfast, the base crisped a little in a hot pan and it was delicious.

For the Crust
3 cups cooked rice
1 egg
1/2 cup grated parmesan
Pinch salt

For the filling
3 cups veg, sautéed until soft (I used asparagus, zucchini and leek)
4 eggs
1 cup milk
1 cup grated cheese (I used cheddar and parmesan)

  1. Preheat the oven to 200 C / 390 F
  2. Mix together ingredients for crust and then push them into the bottom and up the edges of a greased pan.
  3. Bake crust for 10-15 minutes until starting to turn a golden brown.
  4. While crust is baking, sauté the vegetables in a bit of olive oil. Mix together eggs, milk and cheese.
  5. Spoon vegetables into the bottom of the crust and pour the filling on top.
  6. Bake for about 30 minutes or until filling is set and golden.

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