Making a quiche gluten-free takes a little fancy footwork to get right. Most of the store bought gluten-free pie crusts are too sweet and don’t taste quite right for a quiche. You could rack your brains for hours and hours trying to make your own pie crust too.
That’s when I stumbled upon this recipe that originally appeared in PureWow for a Kale Quiche with an interesting twist on the crust – a mixture of cheese and cooked rice! What a clever way to create a quiche crust without having to spend hours and hours trying to make a crust of my own.
The results are fantastic! I cooked up this delicious quiche and am happy to report that my family and brunch guests enjoyed it a lot. Best part is it only took me a few minutes to do so. I’m giving myself a huge pat on the back for this one!
- 2 cups cooked rice (white or brown ok, don't overcook rice)
- 2 large egg whites
- 1/2 cup shredded cheddar cheese
- 5 large eggs
- 2/3 cup milk
- Salt and freshly ground black pepper to taste
- 3 green onions, thinly sliced
- 1/2 bunch kale, roughly torn (about 2-3 leaves)
Preheat the oven to 375°F. Lightly grease a 9-inch pie plate.
To make the crust, mix the rice with the egg whites and shredded cheese in a large bowl until well combined.
Press the rice mixture into the pie plate to form the crust. Bake until the crust begins to brown, 13 to 15 minutes. Cool slightly.
For the quiche: Whisk the eggs and milk in a large bowl. Then season mixture with salt and pepper to taste.
Add the onions and kale to the pie crust, arranging them in an even layer, then pour the egg-milk mixture over it. The kale will still be exposed and that is fine (it'll be crunchy out of the oven - yum!)
Bake until top is set in the center, about 25 to 30 minutes. Cool slightly before slicing and serving.
This recipe originally appeared in PureWow.