A simple quiche in a quick and easy crust, this is a great use for leftover rice! —Erin Jeanne McDowell
one 9-inch pie
1 1/2 cups
grated Parmesan cheese
large egg white
coarsely ground black pepper
tomatoes, thickly sliced
kale, roughly torn
In This Recipe
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.
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, The Book on Pie, is out on November 10th, 2020.