This 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
- Preheat oven to 375 degrees F.
- 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.
- Cool slightly before filling and serving. If filling needs to be baked, this crust can go back in the oven and bake with filling.