I have been wanting to try a rice crust for a while now, so one night last week when everyone but my sister and I were out of town, I decided to experiment on us for dinner. I originally intended to try it with black rice, but I happened to have some red rice from the local Amish market, so I used that instead. As much as we enjoyed it, I will probably wait until we have "leftover" rice to do it again, just because of the time factor. I usually think of a quiche as a quick dinner, but between cooking the rice, par baking the crust, and caramelizing onions for the filling, it took a lot longer than planned. It was delicious though, especially with the caramelized onions!
1c red rice
3 T butter
2 1/2 c chicken broth
1/4-1/3 c shredded asiago cheese
1/3 c cream
1/2 yellow bell pepper, diced
1/2 bunch thin asparagus, diced
1/2 pint grape tomatoes, sliced
3-4 strips cooked bacon, crumbled
1 lg onion
handful shredded cheese (cheddar blend, etc.)
crushed red pepper flakes
salt / pepper
For the crust, cook the rice in the broth and butter until tender, then let it cool for a bit and stir in the 1 egg, along with the Asiago. You first want to make sure the rice isn't hot enough to cook your egg. Bake at 375 in a buttered 10" pie plate for about 15" until set.
While that's baking, slice your onions and, over low heat, slowly caramelize them in a little butter and olive oil until nice and creamy and golden.
For the filling, beat the eggs with the cream, season with salt, pepper, and crushed red pepper flakes, then stir in the veggies, bacon, and cheese. I almost always have some sort of a shredded cheddar blend in the fridge, whether a pizza blend, Mexican, etc.
Pour the egg/veggie mixture into the rice shell, garnishing the top with additional veggies if you like, and bake at 375 for 25-30" until cooked through and lightly browned on top.
The rice crust was a nice change from the traditional pastry dough. It was very tasty in its own right,with slightly nutty undertones, and it was just a little crispy around the edges. If you want a very crisp crust, just use less rice to make it thinner.