Tomato-kale quiche in cheesy rice crust from Food52

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Notes about this recipe

  • Christine on August 05, 2014

    Used this recipe as a starting point, but made quite a few changes. Used up leftover cooked couscous instead of rice for the crust which worked perfectly. Substituted sundried tomatoes because I didn't have any fresh, and used collard greens instead of kale. Also adjusted the filling amounts to accommodate the fact I only had 4 eggs instead of 6. Also, I served it hot from the oven -- I'm not sure why it recommends you cool it for such a long time period, but I don't think it is necessary. Not a new favorite, but a tasty meal using what I had on hand.

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