Sage Spring Veggies Pie In A Brown Rice Crust Recipes

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MICROWAVE VEGGIE QUICHE WITH BROWN RICE CRUST



Microwave Veggie Quiche With Brown Rice Crust image

I love this healthy alternative to the traditional quiche. The brown rice crust is surprisingly good. You can substitute whatever fresh veggies you have on hand. I love to add a little cheese.

Provided by tbean1

Categories     Lunch/Snacks

Time 35m

Yield 1 9" quiche, 4-6 serving(s)

Number Of Ingredients 13

2 cups cooked brown rice
1 egg white
1 tablespoon fresh parsley, chopped
1/4 teaspoon garlic powder
1/4 teaspoon season salt
1 cup thin sliced red onion
1 cup asparagus spear
1/2 cup carrot
1 teaspoon margarine
2 teaspoons flour
1/3 cup milk
10 ounces egg substitute
1/4 teaspoon dry mixed Italian herbs

Steps:

  • Combine crust ingredients. Mix well. Press over sides and bottom of a 9" pie pan. Microwave on high till crust is set, about 2 minutes.
  • In a 2-quart casserole dish, combine veggies and margarine. Microwave on high for 4-5 minutes or till veggies are tender-crisp.
  • In a small bowl mix all other ingredients. Add this to the veggie mixture. Return to microwave and heat on medium for 4-6 minutes. Stir often, remove when mix starts to set around the edges of the bowl.
  • Pour mix into crust. Microwave on medium heat until set in the center, about 10-12 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 232.9, Fat 5.1, SaturatedFat 1.3, Cholesterol 3.6, Sodium 179.7, Carbohydrate 32.8, Fiber 3.7, Sugar 3.5, Protein 14.2

CURRIED VEGETABLE PIE WITH RICE CRUST



Curried Vegetable Pie With Rice Crust image

This is quite a simple pie to make; more like a quiche in look I guess. A friend brought this over just after I'd had my second baby and I asked her for the recipe as soon as we'd tasted it. My 3 y.o. loves it too (with less curry powder) Don't be too precious about the ingredients - just add whatever veg you have on hand.

Provided by Bungy

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

3/4 cup cooked brown rice or 3/4 cup cooked long-grain rice
60 g butter
1 egg
1/4 cup parmesan cheese (grated)
1 tablespoon butter, extra
1 onion
1 carrot
1 zucchini
1 small red capsicum, chopped finely
1 teaspoon curry powder
1/4 teaspoon turmeric
50 g broccoli (cut into florets)
1/2 cup sour cream
1/2 cup milk
1/4 cup parmesan cheese, grated (extra)
2 eggs, lightly beaten

Steps:

  • Preheat oven to 180 degrees Celsius.
  • Crust:.
  • Rinse cooked rice in cool water and drain.
  • Combine rice, butter, egg and cheese and mix well.
  • Press into a greased 9" pie dish.
  • Filling:.
  • Heat extra butter in a med-large saucepan.
  • Cook vegetables and spices for about 3 minute.
  • Combine remaining ingredients in a bowl and mix well.
  • Transfer veg into rice base and cover egg mix.
  • Cook in a moderate oven for about 40 min, or until set.
  • Serve hot with a salad.

Nutrition Facts : Calories 266.8, Fat 20, SaturatedFat 11.6, Cholesterol 150.8, Sodium 267.7, Carbohydrate 13.5, Fiber 1.9, Sugar 2.8, Protein 9.4

PUMPKIN AND SAGE PIE



Pumpkin and Sage Pie image

Make and share this Pumpkin and Sage Pie recipe from Food.com.

Provided by Kitchen__Princess

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

100 g butter, melted
1 kg pumpkin, peeled and roughly chopped
1 tablespoon olive oil
10 sheets phyllo pastry
125 g ricotta cheese
1 tablespoon chopped fresh sage (and 8 extra leaves to decorate)
4 eggs, lightly beaten
1/4 cup self-raising flour
1/4 cup grated parmesan cheese
rocket, to serve

Steps:

  • Preheat oven to 180 degrees Celsius. lightly brush a 23cm pie plate with some of the butter.
  • Toss pumpkin in roasting pan with olive oil and season to taste. Bake for 30-40 minutes until tender. Removed and cool slightly.
  • Working with one sheet of filo at a time, fold in half and brush with butter. Place in prepared dish. Repeat with the rest of the pastry and butter, overlapping to completely cover the dish.
  • Bake for 5 minutes until just starting to colour and become crisp. Remove and cool. Place pumpkin in a bowl with ricotta and sage. Roughly mash to combine. Stir in eggs and flour, and season to taste. Pour mixture into prepared pastry case. Sprinkle with parmesan cheese.
  • Top with buttered scrunched filo pastry sheets.
  • Bake for 20-25 minutes until filling is set. Stand for 5 minutes before cutting into wedges. Serve with rocket salad.

Nutrition Facts : Calories 599.1, Fat 37.6, SaturatedFat 19.3, Cholesterol 286.4, Sodium 666.2, Carbohydrate 48.9, Fiber 2.6, Sugar 4, Protein 19.1

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