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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.
Made with Ralston Family Farms Jasmine Rice
Ingredients
1½ cups cooked 90-second Ralston Family Farms Jasmine Rice
½ teaspoon salt
¾cup grated Parmesan cheese
1 large egg +6 large eggs
½ cup whole milk
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon dried thyme
2-3 cups roughly chopped kale, massaged for 30 seconds
¼ cup diced onion
1 cup halved cherry tomatoes
½ cup shredded cheddar or Swiss cheese
Instructions
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!
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