GLUTEN FREE VEGETABLE PIE
This pie has a gluten free crust and is perfect for vegetarians. It is from Super Foods Ideas March 2002. The crust can be used as a base to other pies, quiches, and frittatas. I used zucchini, pumpkin, broccoli, capsicum for the vegetables in this dish.
Provided by mum to liam
Categories Savory Pies
Time 1h15m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 9
Steps:
- Place rice and hot water in microwave and oven proof pie plate. Microwave on HIGH (100%) power for 15 minutes, stirring occasionally. Stand for 5 minutes.
- Use a fork to blend one egg, parsley, pepper into the rice. Press mixture against the sides of the pie plate.
- Arrange vegetables in the rice case. Cover with plastic wrap and microwave on HIGH (100%) power for 5 minutes or until vegetables are tender.
- Whisk remaining eggs into flour, one at a time until smooth. Add milk and seasonings. Pour mixture into rice crust and sprinkle with cheese.
- Bake pie in a moderate oven (180°C) for 45 minutes until set. Serve warm or cool.
Nutrition Facts : Calories 230.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 159.8, Sodium 91.5, Carbohydrate 36.8, Fiber 0.7, Sugar 0.3, Protein 9.9
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