2 Reviews

Bluemoon downunder, this is such a great recipe! It is definitely worth the extra effort! The flavours of the different vegetables blend so well and the crust is very tasty as well. I used white rice since thats what I had on hand and since I cant have soy I substituted sesame oil for the tamari. I left out the green peas for I had more leek and zucchini and didnt want to burst the crust. Next time I might add them in though, cause I think theyd be very tasty in the pie as well. At first I was a bit sceptical about whether this whole crust thing could work out, but to my amazement it did! =) You have everything so well explained that I felt guided throughout the making of the pie and didnt need to worry about getting things wrong. Thank you so much for sharing; Ill definitely make this again!

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Lalaloula January 30, 2009

Bluemoon thank you for posting these rice crust recipes. It will make a big difference to our family's gluten free diet - they don't much like quiche, but this will give me something to make along the same lines. I will simply substitute GF flour for ordinary flour.

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jackandfiona December 04, 2005
Butternut Pumpkin Pie With a Brown Rice Crust