Rice Crust Pie

This a fantastic gluten free pie idea. Can be topped with anything your heart desires for the kids dinner, a ladies’ lunch or sandwich replacement in the lunchbox.

Rice Crust Pie

Prep time: 

Cook time: 

Total time: 

Serves: 6

  • 2 carrots
  • ½ a large sweet potato
  • 2 tbsp cream
  • ½ tsp nutmeg
  • ½ tsp coriander seeds
  • ½ cup grated cheese
  • 2 eggs
  • ½ cup peas
  • >Rice Crust<
  • 1 egg
  • 1 cup grated cheese
  • 2 cups cooked rice
  1. Cook the rice, and at the same time peel and boil the carrots and sweet potato.
  2. When the rice is ready mix it with the other crust ingredients, mixing through thoroughly.
  3. Press into the base of a pie or baking dish – I used my silicone pie dish which made it much easier to dish out.
  4. When the veggies are cooked, add the peas to quickly heat them and then drain, and smash (not a full mash) with cream, nutmeg and coriander seeds.
  5. Stir through the eggs and cheese, and then pour on top of the rice crust.
  6. Bake in a moderate oven (180-200C) for 30 minutes, until the egg mixture is firm.

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