Swiss Chard Quiche with a Rice Crust

 

Fact: quiche is delicious and well-suited to serving a crowd for not too much money. But when there's no butter in the house, when it's too warm to make short pastry, when the idea of getting out flour and a rolling pin seems like a monumental task-what then? Enter the rice crust, a gluten-free workaround that happens to be no end of delicious. A rice crust turns plain quiche into quiche meets fried rice meets tadig, that lovely crispy layer on the bottom of the pot. Not that ordinary butter-crusted quiche isn't delicious (because really, it is) but a change can be nice every once in a while. The filling here is totally negotiable-feel free to sub your favorite greens for the chard, use your favorite cheese and herb combinations, add bacon (for the omnivores among us). Quiche is forever patient with our adaptations, and will gladly lend its eggy goodness to whatever fillings you care to use, provided they aren't too watery.

What you will need

2 cups cold cooked rice (I like brown best; the version in the photo was with red rice, which is also good)

1 egg, separated

oil (vegetable, olive, coconut, what-have-you) for the pie plate

1 bunch swiss chard

3 eggs

3/4 cup milk or yogurt (full-fat; you could also use cream or half and half)

chopped fresh herbs (parsley is always welcome), salt, and pepper to taste

1/2 cup shredded or crumbled cheese (cheddar is good, parmesan is good, feta is excellent)

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