Total Time
1hr 15mins
Prep 10 mins
Cook 1 hr 5 mins

This pie has a gluten free crust and is perfect for vegetarians. It is from Super Foods Ideas March 2002. The crust can be used as a base to other pies, quiches, and frittatas. I used zucchini, pumpkin, broccoli, capsicum for the vegetables in this dish.

Ingredients Nutrition

  • 34 cup rice
  • 1 12 cups hot water
  • 3 eggs
  • 1 tablespoon fresh parsley, chopped
  • 2 cups of chopped vegetables (zucchini, pumpkin, broccoli, capsicum)
  • 20 g rice flour
  • 1 cup skim milk
  • salt & pepper
  • 60 g reduced-fat cheese, grated


  1. Place rice and hot water in microwave and oven proof pie plate. Microwave on HIGH (100%) power for 15 minutes, stirring occasionally. Stand for 5 minutes.
  2. Use a fork to blend one egg, parsley, pepper into the rice. Press mixture against the sides of the pie plate.
  3. Arrange vegetables in the rice case. Cover with plastic wrap and microwave on HIGH (100%) power for 5 minutes or until vegetables are tender.
  4. Whisk remaining eggs into flour, one at a time until smooth. Add milk and seasonings. Pour mixture into rice crust and sprinkle with cheese.
  5. Bake pie in a moderate oven (180°C) for 45 minutes until set. Serve warm or cool.
Most Helpful

Loved this recipe. So easy to make, and so much you can do with it once you make it. Thanks!