Rice-Crust Quiche

This quiche swaps the traditional pastry crust for pressed cooked rice, which makes it naturally gluten-free and gives you a crispy, buttery base that holds the filling without any of the fuss of rolling out dough. It’s also one of the best uses for leftover rice you’ll find.

The filling is loaded: chopped ham, shredded cheddar and Swiss cheese, and a few drops of hot sauce all bound together in a simple egg and milk custard. The two-cheese blend gives you sharp cheddar flavor with the nutty, melty quality of Swiss. Together they create long, stretchy pulls when you cut into a warm slice.

Press the warm rice firmly into the pie plate with the back of a spoon. Warm rice sticks together better than cold, and that brief 3-minute pre-bake sets the crust so it doesn’t crumble when you add the filling.

Chef Tips

• Use warm, freshly cooked rice or gently reheated leftovers. Cold rice won’t compact into a solid crust.
• Press the rice up the sides of the plate, not just the bottom, so every slice has a crust edge.
• Let the quiche rest 5 to 10 minutes after baking. Cutting too soon and the custard runs.
• Insert a knife near the center to test doneness. It should come out clean, not wet.

Variations

• Swap ham for crumbled cooked bacon or sausage for a breakfast quiche.
• Add sauteed spinach and mushrooms for a vegetarian version.
• Use brown rice for a nuttier, more fiber-rich crust.