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Rice Pie Crust

Rice Pie CrustThis low fat crust is perfect for a quiche or vegetable pie. I used it in my Cauliflower Pie recipe, though I added a little rosemary to the rice.

Make one 9-inch pie crust.


  • 1 egg white
  • 2 c cooked rice
  • 1 Tbsp melted butter
  • 1/4 c grated Parmesan or Asiago cheese
  • 1 Tbsp lemon juice
  • 1/4 tsp salt (optional)
  • 1/8 tsp black pepper


  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, beat the egg white with a whisk until foamy. Mix in the rice, melted butter, Parmesan cheese, lemon juice, salt and pepper. Press the rice mixture evenly into a buttered 9″ pie plate, until it is about 1/4 inch thick. Bake until the edges and bottom just start turning golden brown, about 5-7 minutes.
  3. Cool slightly before filling and serving. If filling needs to be baked, this crust can go back in the oven and bake with filling.

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