Rice Quiche Crust

Rice Quiche Crust

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"This is a fast, easy, and healthy quiche crust that only takes minutes. It can be used with any quiche and may give you more creative ways in which to use rice."

Ingredients 15 m {{adjustedServings}} servings 164 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Bring water to a boil in a small saucepan. Stir in rice, cover pan, and remove from heat. Allow to stand until water is absorbed, about 5 minutes. Stir in butter and salt, if desired.
  2. Spray a 9 inch pie pan with nonstick cooking spray. Spoon cooked rice into pan. Use the back of a spoon to firmly press rice along the bottom and sides of the pan to create a crust. Use crust with quiche fillings of choice, and bake as directed for quiche.
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Reviews 5

  1. 6 Ratings


Pretty simple recipe. I used brown rice, sea salt, and a bit of garlic powder for some flavor. Depending on what you plan to use for filling, I'd recommend seasoning up your crust with something that'll accent your filling. This was the first time I ever made a rice quiche crust and was skeptical but ended up pretty pleased.


I love the idea of a healthier and easier quiche crust. I used reg white rice. To get 1 cup I boiled 1 1/3 c water, added 2/3 c raw rice, reduced heat to low, covered and simmered for 25 minutes. Next time I will just use leftover rice. I did not use the butter but I did add some spices. I was worried the rice wouldn't form a crust without egg in it as others I have seen. It stayed together just fine. For the filling I beat together 4 eggs, 1/2 c milk, 1/4 tsp pepper, 2 c broccoli florets, and 1 c ham. I baked this at 375 for 20 mins. Then I added 1 c shredded cheddar, baked another 10 mins, and then broiled on high until golden. The crispy parts of the rice crust became very hard when reheated for leftovers (actually hurt my teeth) so I don't recommend making this with leftovers in mind. I made garlic parmesan toast as a side but I think a spinach salad would be great. I will definitely make this again for an easy clean out the fridge dinner.


I love how the quiche soaked into the rice. This is a fantastic and easy recipe, far simpler and cheaper than regular crusts.