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Author Notes: A simple quiche in a quick and easy crust, this is a great use for leftover rice! —erinmcdowell
Makes one 9-inch pie
- 1 1/2 cups 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, roughly torn
- Preheat the oven to 425º 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).
- Press the rice evenly into the pie plate. Par-bake to “set” the crust, 10 to 12 minutes. Cool completely.
- 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, and pour the custard over it.
- Bake until the custard is set but slightly jiggly in the very center, 30 to 40 minutes. If the crust is browning too much, reduce the temperature to 375° F and/or tent the pie with foil. Cool at least 30 minutes (or chill completely) before serving.
- This recipe is a Community Pick!
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