This was really nice. I used regular rice instead of instant and used quite a bit more onion than suggested, but I like onion! I also sprinkled some breadcrumbs on top, which gave it a nice texture. I was nervous about the rice crust and how it would hold together, but it worked perfectly. I did cook it about 35 minutes at 350 instead of the suggested time/temp, as my boyfriend (a great cook!) advised. Will make this again.
Quite yummy. Will definitely make again! I used regular brown rice for the crust and it turned out fine, but took twice as long as suggested to bake in order for the eggs to be cooked through. Thanks for posting!
This was so good! The instant rice crust in genius! This sort of reminded me of quiche and I'll definitely make it again.
High in fat, sodium, calories and everything else bad for you. But worth the occasional "special occasions" treat.
This is fantastic. Good taste and great "crust." Took about one hour to bake, but the wait was worth it. I will be making this again and again.