A Different Crust – Egg & Tomato Tart with a Rice CrustPosted: September 18, 2012
Egg and Tomato Tart (quiche)
Since becoming gluten free, I have been on a quest to find crust. I have not found a GF mix for crust that I like, so I was very excited to find some recipes for crust that do not contain any kind of flour. Again, this is a recipe that happens to be gluten free, but if you are GF for health reasons, always recheck your ingredients.
1 (10-ounce) bag of frozen long-grain brown rice I use boil-in-a-bag or Texmati
2 tablespoons jarred pesto
1 tablespoon grated fresh Parmesan cheese Can use dried to save time
1 large egg
1/2 cup fat-free milk
1/2 cup egg substitute
1/8 teaspoon freshly ground black pepper
Dash of ground red pepper
1 large egg
3/4 cup shredded mozzarella cheese
1 ounce prosciutto cut into thin strips
3 small plum tomatoes, thinly sliced
1 tablespoon chopped fresh basil or dried
Preheat oven to 350 degrees
To make the crust, cook the brown rice according to package directions. Mix together rice, pesto, Parmesan and 1 egg. Spray a 9-inch pie plate, then firmly press mixture into the bottom and up the sides.
Bake at 350 degrees for 15 minutes.
When done, remove and increase oven temperature to 400 degrees.
While crust is baking, prepare filling. Mix milk and next 5 ingredients.
Sprinkle half of the mozzarella, half the prosciutto, and half the tomatoes on the crust.
Repeat, then add the milk & egg liquid.
Bake at 400 degrees for 10 minutes.
Reduce oven to 325 degrees and bake 35 minutes more or until set.
Cool 10 minutes and sprinkle with basil.
If using rice other than the 10 oz. frozen, you need to estimate how much you will need to cover the pie plate. One bag of boil-a-bag seems to work for me. The prosciutto could be substituted with cooked bacon or thin slice ham. If I have room in the pie plate, I like to add more eggs or egg substitute.
Adapted from Cooking Light