This vegetable rice pie recipe (or pie quiche to the kids) is based on one from the RPA Allergy Clinic Friendly Food Cookbook. As such its very diet and sensitive stomach friendly, but I’ll include some suggestions to add extra flavour for everyone else.

Pie Quiche fresh out of the oven

Ingredients

• 1 cup brown rice
• 0.75 L water
• 1 large carrot
• 3 stalks of celery
• 5 shallots
• Canola oil
• 3 eggs
• 70 g of cream cheese
• Salt and pepper to taste
• ¼ cup tasty cheese (grated)

Pie Quiche pre baking

Method

1. Lightly spray a 23 cm pie dish with oil and preheat oven to 180⁰C
2. Put rice in the cooking basket and water in the jug. Cook the rice for 25 min at ST temp, speed 3.
3. If the rice is not cooked after 25 min, cook for another 5 min at ST temp, speed 3.
4. Set rice aside and empty jug.
5. Put carrot, celery and shallots in jug with the sharp blade.
6. Chop for 5 sec, speed 6.
7. Add a dash of canola oil and cook for 5 min at 100⁰C, speed 1 with MC off. You can also add a little water through the top if you feel it needs it.
8. Tip out any excess liquid from the jug.
9. Add cream cheese, eggs and salt and pepper to the jug and mix for 3 sec, speed 4 to combine.
10. Add rice to jug and mix in by hand or mix for 5 sec, speed reverse if you have a Thermomix.
11. Add salt and pepper to taste.
12. Pour mixture into greased pie dish, pat down so is even on top.
13. Sprinkle cheese on top.
14. Bake for 45 min at 180⁰C until brown on top.
15. Serve warm or cold with salad.

Slice of Pie Quiche

Tips

Other options for vegetables include asparagus, onion, capsicum. You can choose the vegetables to your tastes.

You could also use sun-dried tomatoes, olives and baby spinach. For these you would chop them but not cook them in the machine.

This recipe was modified from the RPA Allergy Unit Friendly Food cookbook. It’s a great source of recipes if you are trying to eliminate different food groups from your diet. Of course you can find more family friendly recipes in my cookbook, Kate’s Thermo Cookbook. It’s available on iPad, iPhone and Android via Amazon for Kindle.

Thanks for reading.

Kate