Cheesy Quiche with Jasmine Rice Crust
This High-Protein Cheesy Quiche with a Gluten-Free Rice Crustis a cozy, family-friendly recipe made with Ralston Family Farms Jasmine Rice for a wholesome twist on a classic dish.
Ingredients
Preparation
1. Preheat oven to 375° F and grease a 9-inch pie dish.
2. Combine cooked Ralston rice, salt, Parmesan, and 1 egg in a bowl, then press firmly into greased pie dish, forming an even crust up the sides.
3. Bake 10–12 minutes until lightly golden and set, then set aside.
4. Meanwhile, in a skillet, sauté kale and onion for 2–3 minutes over medium-high heat until just softened and vibrant green.
5. In a mixing bowl, whisk remaining 6 eggs, milk, salt, garlic powder, and thyme. Then stir in the kale and onion mixture and cheese.
6. Pour egg mixture into the pre-baked rice crust and arrange tomato halves on top.
7. Bake 25–30 minutes, or until the center 3 inches is only slightly jiggly and edges are golden.
8. Let cool about 10 minutes before cutting.
Enjoy!