Piquenique Pie with Rice and Cheese Crust

Prepare the Rice Crust.

Pour the oil into large skillet over medium heat, add onion and cook until just translucent, but not limp--about 5 minutes. Remove and set aside.

Set aside a quarter of the potato slices for the top of the pie. in the same skillet as the onion, layer one-third of the remaining potatoes and sprinkle with 1/2 teaspoon of the thyme, a dusting of slat and a dash of black pepper. Repeat the process with the remaining two thirds of the potatoes and seasonings. Pour into the stock, cover and simmer 10 minutes. The potatoes will not have absorbed all of the stock, so it will help to approach the next step with a slotted spoon so as not to add any stock liquid to the pie.

Preheat the oven to 375 degrees F. Layer one third of the potatoes and onion in the bottom of the prepared crust and pour one third of the egg substitute. Repeat the process until the crust is full. Decorate the top with a wreath of overlapping slices from the reserved raw potato. Liberally brush with the remaining skillet juices and bake fro 35 minutes--until the top of the potatoes are translucent, the custard sets and the color is golden. You might see little driblets of liquid in the center, but that's just the moisture from the stock and potatoes. Serve at room temperature or warm.