150 g almond meal
150 g parmesan cheese grated
1 large egg
¼ teaspoon sea salt
In a bowl combine ground almonds, grated cheese and salt.
Beat egg and add to mixture until well combined.
Press mixture into base of quiche dish.
Bake in 170 C oven for 12 -15 minutes until golden brown.
Allow to cool.
ADD your favourite quiche mixture, return to 180 C oven and bake for a further 20 – 25 minutes.
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I love the idea of this different approach to quiche: replacing a pastry crust with a rice crust.
However, getting the taste and textures right for my coeliac teenager is a bit of a process. While KJ ate the quiche made with the brown rice crust, I think he would like it even better if I used white rice.
Visit Alex for her simple and easy recipe.
NB I made this again using white rice which I really enjoyed. My teenage taste tester decided that he prefers Rice Quiches with the rice on the inside and not on the outside.