Kale Quiche with a Cheddar-Rice Crust
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.
2 cups cooked rice
2 egg whites
½ cup shredded cheddar cheese
5 large eggs
⅔ cup milk
Salt and freshly ground black pepper
3 green onions, thinly sliced
½ bunch kale, roughly torn
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.