Rice crust quiche

Baking piquant
Total: 1 hr 25 min. | Active: 35 min.
vegetarian, gluten-free

This gluten-free quiche has a rice crust made from boiled rice, egg white and cheese. By blind baking the crust, the rice holds together and is wonderfully crispy on the outside. This unique quiche is a great way to give leftover rice a new lease of life and to showcase various seasonal vegetables.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 person

Rice crust
250 g long grain rice
1 litre water
1 tsp salt
1  egg white
40 g grated Parmesan
½ tsp salt
a little  pepper
Filling
2 tbsp olive oil
1  onion, cut into strips
1  garlic clove, finely chopped
1 pinch chilli flakes
1 tsp sugar
400 g squash (e.g. butternut or Muscade, diced)
1 tbsp thyme leaf
200 g kale, cut into wide strips
¼ tsp salt
a little  pepper
Custard
3  eggs
1  egg yolk
200 g crème fraîche
50 g grated Gruyère

How it's done

Rice crust

Bring the water to the boil, season with salt. Add the rice, boil for approx. 18 mins. Rinse the rice in cold water, drain, place in a bowl.

Add the egg white and parmesan, mix well, season. Spread the rice in the tin, push upwards around the edges to just over halfway up the side of the tin and press firmly.

To bake

Approx. 12 mins. in the centre of an oven preheated to 200°C. Remove the rice crust and leave to cool in the tin.

Filling

Heat the oil in a wide frying pan. Add the onion, garlic and chilli flakes, sauté briefly. Sprinkle with sugar, cook for approx. 5 mins. until the onions turn light brown. Add the squash and thyme, cook for approx. 2 mins. Add the kale, allow to wilt, then season. Spread the vegetables on top of the rice crust.

Custard

Whisk the eggs, egg yolk, crème fraîche and cheese, pour on top of the vegetables.

To bake

Approx. 35 mins. in the centre of the oven. Remove the quiche, remove the tin frame. Slide the quiche onto a plate, serve lukewarm.

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