Gluten-Free Kale Quiche 3
Gluten-Free Kale Quiche 3

Gluten-Free Kale Quiche with Cheesy Rice Crust

October 14, 2015

Gluten Free Kale Quiche with Rice Crust

  • Prep: 20 mins
  • Cook: 45 mins
  • 20 mins

    45 mins

    1 hr 5 mins

Ingredients

Crust:

2 cups cooked rice (white or brown ok, don't overcook rice)

2 egg whites

½ cup shredded cheddar cheese

Quiche:

5 large eggs

⅔ cup milk

Salt and freshly ground black pepper to taste

3 green onions, thinly sliced

½ bunch kale, roughly torn (about 2-3 leaves)

Directions

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.

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