Tomato-Kale Quiche in Cheesy Rice Crust
Erin Jeanne McDowell
Photo by Sarah Stone
- Serves
- one 9-inch pie
- Prep Time
- 20 Minutes
- Cook Time
- 40 Minutes
A simple quiche in a quick and easy crust, this is a great use for leftover rice!
Ingredients
Rice Crust
- 1 1/2 cup cooked rice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup grated Parmesan cheese
- 1 large egg white
Finished Quiche
- 6 large eggs
- 1/2 cup half-and-half
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 4 tomatoes, thickly sliced
- 1/2 bunch kale, roughly torn
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Directions
Instructions
- Step 1
Preheat the oven to 375º F. Make the crust: In a large bowl, mix the rice, salt, pepper, and cheese to combine. Add the egg white and mix well to combine (the mixture should hold together when you squeeze it in your hands).
- Step 2
Press the rice evenly into the pie plate. Par-bake to “set” the crust, 10 to 12 minutes. Cool completely.
- Step 3
In a large bowl, whisk together the eggs, half-and-half, salt, and pepper to combine.
- Step 4
Arrange the tomatoes and kale in the cooled rice crust, and pour the custard over it.
- Step 5
Bake until the custard is set but slightly jiggly in the very center, 30 to 40 minutes. If the crust is browning too much, tent the pie with foil. Cool at least 30 minutes (or chill completely) before serving.