Tuna Quiche in Rice Crust
Submitted by Woodbine
Ditch the pastry and press herbed rice into your quiche pan instead. This gluten-free tuna quiche layers lemon-bright tuna, sliced mushrooms, and sharp cheddar in a dill-seasoned rice crust for a lighter, crispier spin on the classic.
YIELD
1 quichePREP
10 minCOOK
80 minREADY
90 minHere’s the thing about quiche: it doesn’t actually need a pastry crust to be spectacular.
Cooked rice mixed with egg and dill gets pressed into the pan and baked until it sets into a sturdy, slightly crispy shell.
Then comes the good stuff: canned tuna brightened with lemon juice and parsley, sliced mushrooms, chopped green pepper, and a custard of eggs, skim milk, and sharp cheddar poured right over the top.
The result is lighter than a traditional quiche but every bit as satisfying, with that rice crust adding a nutty chew you won’t get from flour.
Kitchen Tips
- Brown rice gives the crust more texture and a nuttier flavor, but white rice works just as well if you’re short on time
- Press the rice firmly and evenly into the pan using the back of a spoon so it holds together when sliced
- Let the quiche rest 10 minutes after baking so the custard sets and slices come out clean
- Squeeze excess liquid from the canned tuna so your filling stays firm, not watery
Ingredients
Directions
Cook rice in water until tender, about 40 minutes.
Mix well with 1 beaten egg and dill.
Press into 9 inch pan. Bake at 350℉ (180℃) for 8 minutes and remove.
Mix tuna with lemon juice, onion and parsley.
In separate bowl, mix 2 eggs with milk and cheese.
Place mushrooms on crust, add tuna mixture.
Sprinkle with chop ped pepper.
Pour milk, eggs and cheese over. Bake at 425℉ (220℃) for 10 minutes .
Reduce heat to 350℉ (180℃) and bake 20 to 30 minutes longer.
Serves 8.
Recipe from inchOne Million Recipes CD inch busted by Judy R.
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