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!
Gluten-Free Kale Quiche with Cheesy Rice Crust
- 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.