EASTER RICE PIE
This recipes makes two Easter pies with rice and pineapple filling.
Provided by TINATED
Categories Desserts Pies Custard and Cream Pie Recipes
Time 3h
Yield 16
Number Of Ingredients 16
Steps:
- Grease two 9-inch pie plates.
- Pulse flour, baking powder, 1/2 cup sugar, and salt in a food processor several times until combined.
- Place butter into the flour mixture and pulse just until butter resembles coarse crumbs. Mix in 1 egg and vanilla extract; process until dough holds together, about 30 seconds.
- Place dough on a well-floured work surface, divide in half, and roll each piece into a 9-inch round crust.
- Fit crusts into the prepared pie plates and freeze for 1 hour.
- Bring water to a boil in a saucepan; stir in rice and return to a boil. Reduce heat to medium-low, cover, and cook until rice has absorbed the water, about 20 minutes.
- Stir milk into the rice and bring to a simmer; cook until thickened, stirring often, about 10 more minutes. Set rice mixture aside to cool.
- Preheat oven to 325 degrees F (165 degrees C).
- Beat ricotta cheese, 1 cup sugar, lemon juice, lemon zest, and 6 eggs together in a bowl until smooth. Stir in cooked rice mixture and crushed pineapple until thoroughly combined.
- Divide the filling between the 2 cold pie crusts.
- Bake in the preheated oven until the filling is set and the tops are golden brown, about 90 minutes. Cool on racks.
Nutrition Facts : Calories 358.8 calories, Carbohydrate 48.6 g, Cholesterol 115.6 mg, Fat 14.2 g, Fiber 1 g, Protein 9.8 g, SaturatedFat 8.1 g, Sodium 274.5 mg, Sugar 20.5 g
RICE-CRUST QUICHE
My favorite room in our house is the kitchen, where I love to carry on the country cooking traditions passed down to me through my grandmother and mother. I also enjoy sewing and crafting with my daughters.
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.
Nutrition Facts :
RICE CRUST SPINACH QUICHE
Cooked quiche can be refrigerated for up to 3 days. For a lunch bag, cover with plastic wrap and reheat just to warm in the microwave
Provided by Northern_Reflectionz
Categories Savory Pies
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine rice, 1/2 cup (125 mL) Swiss cheese, 1 egg and curry powder.
- Press on the bottom and up the sides of a 9-inch (23 cm) oven-proof pie plate.
- Bake in a 350º F (180º C) oven for 5 minutes.
- Meanwhile, beat together remaining 4 eggs and milk.
- Combine with spinach, mushrooms, green onions, garlic powder, pepper and remaining 1/2 cup (125 mL) cheese.
- Pour into pre-baked crust.
- Bake for 30 minutes or until a knife inserted near the centre comes out clean.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 184.1, Fat 9.3, SaturatedFat 4.6, Cholesterol 151.5, Sodium 123.4, Carbohydrate 14.1, Fiber 2, Sugar 0.9, Protein 11.7
RICE-CRUST SPINACH QUICHE
Steps:
- Combine rice, 1/2 cup cheese, 1/4 cup egg substitute and curry powder. Press onto the bottom and up the sides of microwave-safe 9-in. pie plate. Microwave on high for 4-5 minutes or until firm. Combine the spinach, milk, mushrooms, onion, garlic powder, pepper and remaining cheese and egg substitute; pour into crust. Microwave on 50% power for 20 minutes, rotating a quarter turn every 5 minutes, or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 116 calories, Fat 2g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
RICE QUICHE CRUST
This is a fast, easy, and healthy quiche crust that only takes minutes. It can be used with any quiche and may give you more creative ways in which to use rice.
Provided by Ann
Categories Breakfast Eggs
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Bring water to a boil in a small saucepan. Stir in rice, cover pan, and remove from heat. Allow to stand until water is absorbed, about 5 minutes. Stir in butter and salt, if desired.
- Spray a 9 inch pie pan with nonstick cooking spray. Spoon cooked rice into pan. Use the back of a spoon to firmly press rice along the bottom and sides of the pan to create a crust. Use crust with quiche fillings of choice, and bake as directed for quiche.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 34 g, Cholesterol 3.8 mg, Fat 1.4 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 34.7 mg
RICE PIE CRUST
This pie crust is LOW in calories & can be used for a lots of different fillings, such as onion pie or tomato pie.
Provided by Darlene Summers
Categories Pie
Time 12m
Yield 1 9inch pie shell, 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients and mix thoroughly.
- Press into the bottom and up sides of 9-inch GLASS pie plate.
- Microwave on HIGH till cheese is melted (about 1 1/2 to 2 minutes).
Nutrition Facts : Calories 590.5, Fat 17.9, SaturatedFat 9.7, Cholesterol 225.5, Sodium 311.9, Carbohydrate 81.4, Fiber 1.3, Sugar 0.5, Protein 22.7
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