Quiche Rice Base Recipe For A Wheat Free Diet
Sometimes I go on a wheat free diet and seek out wheat free recipes. I find it far easier than any other diet I have ever done (such as low fat or calorie counting). Generally, I am not going wheat free to lose weight. It makes me feel better, although a little weight loss is a welcome side effect.
When you go without wheat, or have no flour, you can still have a Quiche for Supper with a rice base!
Going wheat free is easy because it is simple. When cooking there are plenty of options for wheat free recipes. When choosing food I simply disregard all food including wheat – biscuits, cakes, pastries, pasta etc. There is no need to have an argument with myself as to whether there are too many calories / too much fat. It is simply an all or nothing
Quiches For a Buffet
However it can be inconvenient. Whenever I have done a buffet dinner in the past I have always cooked quiches. Quiches are very easy to make and there is much variety in the fillings and you can cook several at a time with the same basic ingredients – pastry, eggs and cheese but some variations on herbs and fillings – Cheese and Tomato, Goat’s Cheese, Roast Pepper Quiche and other quiche recipes
Using Rice As a Quiche Base
This buffet I was preparing for, came round when I was in a wheat free phase. So I thought about alternatives and remembered a suggestion a friend had made about using rice pressed down as a base – so decided to give it a try. Much easier than making pastry too!
On looking around on the internet too and I soon discovered plenty of examples of people doing this – although many people mixed in an egg and maybe even some cheese into the rice to bind it. I tried it without an egg and it was fine. I suspect that may be more useful if you were to use cold rice but I cooked the rice especially and simply pressed it down. The starch in the rice made it stick together OK and it made a perfect base once it was baked in the oven for for 15 minutes
The taste is very good, too. It is much lighter than pastry and of course much lower fat. And you can make your favourite quiches in just the same way.
Use a Fixed Base Quiche Tin
One word of warning, though – don’t use a lose bottomed quiche or cake tin. The rice doesn’t hold together as solidly as pastry so the quiche mixture may run through a little – and if you have a lose bottomed tin it will run right out of the tin. (Yes – I did have this happen to me!)
How To Make Quiche With A Rice Base
Ingredients
- 200 g / 7oz white basmati rice
- 1 Your favourite quiche filling
Instructions
- Place the rice in a saucepan and wash in cold water
- Drain off the cold water
- Cover in boiling water to about an inch (2.5cm) above the rice
- Bring back to the boil
- Stir once
- Reduce heat to a simmer
- Cook for 15 minutes or until water is absorbed and rice is soft
- Meanwhile grease a quiche dish or cake tin
- Preheat the oven to 180 degrees C
- When the rice is cooked tip into the quiche tin
- Press down with the back of a spoon and ensure it is spread evenly
- Bake in the oven for about 10 minutes
- Meanwhile prepare the quiche filling
- Remove from oven and add the quiche fillings
- Return to the oven and bake following the recipe instructions
Hi Penny, Is the temperature setting given in your recipes for fan?
Yes it is 🙂
Thank you Penny, this is brilliant! My pastry disliking husband loved it, it’s so light. What a clever idea to get the cooked rice hot in the flan dish before adding the filling. I made a simple quiche, just cheddar, 3 eggs, milk and a bit of single cream dried chives, and black pepper. I put the grated cheese onto the cooked rice base first, which I think made a seal, then added the egg mixture. It cooked really fast too. We have two slices left for tomorrow, so very economical. I served it with oven roast courgette sticks, smashed new potatoes, also done in oven, and tomatoes. (Had to explain the smashed potato concept to husband, but he loved them too). This will be my staple quiche base recipe from now on.
Thank you so much Penny, this is fabulous! My husband who doesn’t really like pastry loved it and said it was a vast improvement on pastry case quiche. What a clever idea to get the cooked rice hot in the flan dish before adding the filling. I made a simple quiche, just cheddar, 3 eggs, milk,dried chives, salt and black pepper, and when I put the cheese onto the hot rice it sizzled a bit, which I guess seals the base before you add the eggs and milk mixture. Served it with courgette sticks roasted in oven with quiche, and smashed new potatoes also done in the oven. Quiche base did hold together when I served it, and we have two slices left for tomorrow!