Salmon, roasted red pepper and zucchini pie with rice pastry

Mum had her Beach, Bach, Boat, BBQ recipe book open at this recipe for weeks and I finally got around to making it (for those non Kiwi’s reading this a bach is a holiday house and is pronounced batch).RecipeI realised I didn’t have any gluten free pastry, however I remembered having seen a recipe in Sue Shepherd’s recipe book, ‘The Gluten-free Kitchen’  for a rice crust. I therefore dug out the cookbook and used the base of her Rice-Crusted Cheese and Bacon Quiche for the pie.While the pie is a little fiddly to make, it is definitely worth it and isn’t too hard.Firstly, you will need to make the rice crust (unless you choose to use pastry):IngredientsMethodOnce you have made the base it’s time to make the pie filling:IngredientsMethod1. Fry the bacon over a low heat for 2 minutes.2. Add the onion and garlic and cook for 5 minutes or until soft.3. Squeeze any excess water from the zucchini and place in a bowl with the salt and pepper, ricotta, Parmesan, beaten eggs and nutmeg and mix together.4. Cut the red pepper into strips.5. Spoon the bacon mixture into the pastry case and spread evenly. Scatter the red pepper strips over.Rice pastry with bacon mixture and capsicum6. Spoon the zucchini mixture over.7. Break the salmon into small pieces and drop into the zucchini mixture.8. Sprinkle the rest of the rice mixture over the top to coverReady for the oven9. Bake in a preheated oven (190 degrees Celsius) for 40-45 minutes until cooked and goldenReady to eat!10. Serve and enjoy!The layers of the pie give a great effect once it is cutDo you like to experiment with recipes if you don’t have the right ingredients in the cupboard?