Tomato-Kale Quiche in Cheesy Rice Crust

July 30, 2014
1 Ratings
Photo by Sarah Stone
  • Prep time 20 minutes
  • Cook time 40 minutes
  • Makes one 9-inch pie
Author Notes

A simple quiche in a quick and easy crust, this is a great use for leftover rice! —Erin Jeanne McDowell

What You'll Need
  • Rice Crust
  • 1 1/2 cups cooked rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated Parmesan cheese
  • 1 large egg white
  • Finished Quiche
  • 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
  1. 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).
  2. Press the rice evenly into the pie plate. Par-bake to “set” the crust, 10 to 12 minutes. Cool completely.
  3. In a large bowl, whisk together the eggs, half-and-half, salt, and pepper to combine.
  4. Arrange the tomatoes and kale in the cooled rice crust, and pour the custard over it.
  5. 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.

See what other Food52ers are saying.

  • bhilz
  • Allie
  • Kelyn Klein
    Kelyn Klein
  • Caroline Moore-Kochlacs
    Caroline Moore-Kochlacs
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!

13 Reviews

bhilz October 5, 2021
Mine is in the oven with most of the leftover veggies in my fridge. I used a whole egg since I didn’t have anything to do with the extra yolk and the crust still worked great! Wanted mine crisp, so I prebaked it longer and even stuck it under the broiler for a minute to get nice and golden. Very excited about this idea for using up leftovers!
Allie August 16, 2021
I love this and I’m looking forward to eating the rest all by myself. I substitute a cauliflower rice for the crust and cooked it a bit longer, once filled, imparting a lovely roasted cauliflower flavor.OK so I forgot I set the oven for a few more minutes and went outside to finish a phone call… But this recipe rocks!
Caroline M. August 6, 2018
I just made this for the first time and am very excited to have another use for leftover rice. One note I will make is that my crust didn't come out very crisp except on the exposed edges. It was more just like a layer of rice. I think the moisture content of my rice was too high and I'm going to try par-baking it longer next time. I'd like it to be closer to the crispy rice at the bottom of the pan of pilaf / etc. Experiments to follow, I will report back.
Woodchucker July 17, 2018
Oh mmmmm so good! I modified here and there but super yummy!
Erica June 25, 2016
Is it possible to sub other grains besides the rice if they're pre cooked and chilled? Quinoa? Buckwheat? Farro? Brown rice or rice blends?
bhilz October 5, 2021
The video mentions that any cooked grains would work, definitely go for it!
FoodieYogi June 16, 2015
I used coconut creamer instead of half & half and Daiya cheese for a dairy free option turned out delish!
Chris June 8, 2015
Looks delish! Can I use white basmati rice for the crust?
Sarah December 9, 2018
I did and it was a good choice! I needed to use 2 egg whites for it to bind properly, but that's the only modification I made to the crust.
Bella January 6, 2015
Hi - my first time commenting but I love this sight!
If I wanted to go dairy free, can I substitute anything for the cheese in the crust or should I just leave it out?
Nancie October 16, 2018
I substituted almond flour with nutritional yeast flakes blended in for the cheesy flavor.
Dips November 19, 2014
I made this last night with a few modifications - I used cottage cheese and instead of Kale, used every possible vegetable I could find (Corn, capsicum, Mushrooms). And I added some oregano ( I love oregano)
Turned out awesome. Quick and easy! :)
Kelyn K. August 30, 2014
My husband and I loved this! Delicious and simple food - so good with our homegrown heirloom tomatoes! I am on a salt free diet, so I always sub in herbs for salt. I diced some garlic and threw in some basil - so yummy. The cheesy rice crust is so addictive - it's a great option instead of having to make a dough one. This is definitely a new staple in our house!!! Thanks!