Kale-Onion Quiche with Cheddar-Rice Crust
Kale Quiche with a Cheddar-Rice Crust PHOTO: ERIC MORAN/STYLING: ERIN MCDOWELL

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.

What to drink it with: A lightly oaked, medium-bodied Chardonnay is a great compliment to the toasted rice and egg filling.

Makes 6 to 8 servings
Start to Finish: 1 hour

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.

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