Chinese Quiche

This fusion recipe from the ‘80s swaps buttery pastry for a clever rice crust that’s naturally gluten-free.

Hot cooked rice gets mixed with soy sauce, ginger, and egg white, then pressed into a pie pan to form an edible bowl.

The filling is classic quiche custard studded with tender chicken and crunchy Chinese vegetables.

It’s lighter than traditional quiche but just as satisfying, perfect for brunch or a make-ahead lunch that uses up leftover rice.

Chef Tips

• Press the rice crust firmly and evenly with a rubber scraper to prevent holes where the custard could leak through
• Use leftover rice or cook rice fresh and let it cool slightly before mixing with the egg white
• Don’t overbake; the quiche is done when a knife inserted 1 inch from the edge comes out clean
• Let it stand 10 minutes before slicing so the custard sets properly and slices cleanly

Variations

• Use cooked shrimp or crumbled tofu instead of chicken for different protein options
• Add water chestnuts or bamboo shoots for extra crunch and authentic Asian texture
• Try brown rice for a nuttier, heartier, more wholesome crust