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).
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, tent the pie with foil. Cool at least 30 minutes (or chill completely) before serving.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!