Last week I had lunch at a local cafe and I chose a salmon and dill tart which was listed as gluten-free. Imagine my surprise when I discovered that the base was actually rice! I remembered a long-forgotten recipe which I used to make that was exactly the same except mine used tuna rather than salmon.
You could use any variation of a quiche filling that you wish but this is the idea for the base which is simple and gluten-free.
A quantity of cooked rice – about 1 – 1.5 cups and 1 well-beaten egg. Stir the egg into the hot rice and press into a pie/flan dish. Chill until firm then fill and bake as per any quiche recipe.