Kale Quiche with a Cheddar-Rice Crust
Quiche. This dish may sound fancy (it is French, after all), but when you look at it for what it really is - baked eggs - it's not as fancy as it seems. And in this recipe, we make our version even more laid-back thanks to a crust that bucks tradition and happens to be gluten-free.
- 2 cups cooked rice
- 2 egg whites
- 1/2 cup shredded cheddar cheese
- 5 large eggs
- 2/3 cup milk
- Salt and freshly ground black pepper
- 3 green onions, thinly sliced
- 1/2 bunch kale, roughly torn
- Preheat the oven to 375 degrees F. Lightly grease a 9-inch pie plate.
- Make the crust: In a large bowl, mix the rice with the egg whites and shredded cheese until well combined.
- Using damp hands, press the rice mixture evenly into the pie plate. Bake until the crust begins to brown, 13 to 15 minutes. Cool slightly.
- Make the quiche: In a medium bowl, whisk the eggs with the milk to combine; season with salt and pepper to taste. Arrange the green onions and kale in an even layer in the prepared crust and then pour the egg mixture over it. (Note: Any exposed kale sticking out from the top of the egg custard will get crispy like kale chips.)
- Bake until the egg mixture is set in the center, 25 to 30 minutes. Cool slightly before slicing and serving.
- This recipe originally appeared on PureWow.