Tomato-Kale Quiche in Cheesy Rice Crust

July 30, 2014

Test Kitchen-Approved

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

Makes: one 9-inch pie

Ingredients

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
In This Recipe

Directions

  1. 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).
  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, reduce the temperature to 375° F and/or tent the pie with foil. Cool at least 30 minutes (or chill completely) before serving.

More Great Recipes:
Pie|Quiche|Italian|Kale|Rice|Tomato|Breakfast

Reviews (10) Questions (1)

10 Reviews

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?
 
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!<br />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)<br />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!