There are many 'crust' alternatives out there using bread cubes, croutons, or no crust at all (frittata). For me, I prefer my quiche to have a crust at the bottom. Without the crust I feel that it becomes more of a breakfast item rather than a lunch or dinner dish. When I was online yesterday I found another great idea for a 'crust' - a brown rice crust!
The crust is easy to make. Take two cups of cooked brown rice and add one egg with a little milk (whisked together). Mix it together and press the rice into a pie plate. Bake the crust in the oven for 10 - 15 minute at 350F.
Increase the oven temperature to 375F. Add the ingredients to the 'crust' and pour the egg mixture on top. Bake for 30-40 minutes. For this quiche I did caramelized onions, yellow pepper, spinach, grated carrots and cheddar cheese. For the egg filling I used 4 eggs and about 2/3 cup of milk.
The quiche was delicious. The best part? The fact that I increased the nutrients in the pie by removing the pastry and replacing it with a fiber-rich brown rice crust. Brown rice is low in fat, has no cholesterol, has 5g of protein per cup and has loads of vitamins.
Are there any other crust alternatives that you've tried?