As discussed, here is the alternative to using pastry in quiche, use left over rice!
Put your left over rice in greased quiche/pie dish. I usually do this when I realise it’s leftover and then leave it in the fridge (covered in reused food bag such as bread bag, see later) until I make the quiche.
Squash into the dish. I find it helps to leave the bag on to do this.
Add your preferred filling and eggs and bake as usual.
The result has a rice “pastry” which is bound together with the egg.
Also nice is to put a layer of cooked sliced beetroot at the bottom of the quiche – adds a nice red stripe. I cook my beetroot in the oven when it’s on for something else, like a jacket potato, then peel and slice when it’s cool. Slightly easier and less messy that way.
Brilliant. Thanks for that suggestion!
@Alice: all courtesy of my mum (including pie dish in picture), aren’t mum’s brilliant?