Kale Quiche with a Cheddar-Rice Crust
Print Recipe
Quiche. This dish may sound fancy (it is French, after all), but when you look at it for what it really is--baked eggs--it’s not as fancy as it seems. And in this recipe, we make our version even more laid-back thanks to a crust that bucks tradition and happens to be gluten-free.
Ingredients
Crust
2 cups cooked rice
2 egg whites
½ cup shredded cheddar cheese
Quiche
5 large eggs
⅔ cup milk
Salt and freshly ground black pepper
3 green onions, thinly sliced
½ bunch kale, roughly torn
Directions
1. Preheat the oven to 375°F. Lightly grease a 9-inch pie plate.
2. Make the Crust: In a large bowl, mix the rice with the egg whites and shredded cheese until well combined.
3. Using damp hands, press the rice mixture evenly into the pie plate. Bake until the crust begins to brown, 13 to 15 minutes. Cool slightly.
4. Make the Quiche: In a medium bowl, whisk the eggs with the milk to combine; season with salt and pepper to taste. Arrange the green onions and kale in an even layer in the prepared crust and then pour the egg mixture over it. (Note: Any exposed kale sticking out from the top of the egg custard will get crispy like kale chips.)
5. Bake until the egg mixture is set in the center, 25 to 30 minutes. Cool slightly before slicing and serving.
Crust
111 calories
3g fat
15g carbs
5g protein
0g sugars
Quiche
88 calories
5g fat
4g carbs
7g protein
2g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.