I used this crust for a quiche yesterday. I really liked it. It added structure and cuts easily. There really wasn't much flavor added, which is fine. It didn't really come up the sides of my pie pan, so next time I will increase the rice and cheese a little.
I also used brown rice and made a quiche. I absolutely LOVE it and like it better than a regular pie crust. I will DEFINITELY use again --- I think it may also make a wonderful pie crust for pudding if the cheese was omitted and it was cooked until the egg was done - I will try it soon.
I used brown rice and used this for a quiche. While I won't lie and say I like it as much as I like a pastry crust, it was very very good.
We LOVE rice pie crusts! I love to put thick chili in the crust and serve it with melted cheese and sour cream. Thanks for posting!