Tomato Kale Quiche in Rice Crust
Here's a recipe that's vegetarian, gluten free, and still delicious! Rice makes a great shell for a quiche or savory tart, and can be easier to make than pie crust (especially if you have leftover rice from another meal). We highly recommend this unique quiche.
1 1/2 cup cooked rice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
1 large egg white
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, stems removed, chopped into small pieces
1/2 cup of your favourite hard or semi-soft cheese (we recommend gruyere or gouda)
Preheat the oven to 425º F.
Make the crust: In a large bowl, mix the rice, salt, pepper, and cheese. Add the egg white, then mix well to combine (the mixture should hold together when you squeeze it in your hands).
Press the rice evenly into a pie plate. Par-bake 10-12 minutes to “set” the crust. Cool crust completely while you prepare the filling.
In a large bowl, whisk together the eggs, half-and-half, salt, and pepper to combine.
Arrange the tomatoes and kale in the cooled rice crust, cover these with cheese, then pour the egg mixture over top.
Bake until the custard is set (no longer sloshing when the quiche is jiggled), 30 to 40 minutes. If the crust is browning too much, reduce the temperature to 375° F and/or cover the quiche with foil.
Recipe adapted from Food 52.