Gluten Free Vegetable Pie

"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."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins
Ingredients:
9
Yields:
1 pie
Serves:
4
Advertisement

ingredients

  • 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
Advertisement

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

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

RECIPE SUBMITTED BY

I love cooking desserts are my favourite. Right now I try hard to satisfy my youngest critic my 3 year old son.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes