WILD RICE CRUST
1 Egg
1/3 c Grated Parmesan cheese,
-preferably
-Parmigiano-Reggiano
2 tb Fresh lemon juice
3 tb Unsalted butter; melted
2 1/2 c Cooked wild rice
Salt
Freshly ground black pepper
CUSTARD FILLING
2 c Zucchini; coarsely grated
Salt
1/4 lb Unsalted butter
2 c Thinly sliced leek;include
-some stalk
4 Eggs
1 1/2 c Whipping cream
1 ts Dijon mustard
1 c Crumbled chevre cheese
-(goat’s milk)
1 tb Chopped fresh marjoram or
-savory
Freshly ground black pepper
A zucchini quiche but the crust is made with a crunchy wild rice; try
Wehani. It’s a satisfying counterpoint to the creamy French custard
filling. Allow time to cook and cool the rice. Preheat an oven to 350F.
[PATh 12 Oc 96 Mc-Recipe]
To make the crust, beat the egg, cheese, lemon juice, and melted butter
together in a howl. Stir in the cooked rice, season to taste with salt and
pepper, transfer to a 9-inch pie pan, and press with your fingertips to
cover bottom and sides evenly . Bake until set and crisp, about 15 minutes.
Remove from the oven and cool to room temperature, about 30 minutes. (Or
cover and refrigerate as long as overnight; return to room temperature
before filling.)
Meanwhile, make the filling. Place the squash in a colander set over a bowl
or in a sink. Generously sprinkle with salt, mix with your fingertips to
distribute the salt, and let stand for 30 minutes. Gather squash in your
hand and gently squeeze to release any additional surface moisture.
Reserve.
Heat the butter in a saute pan or skillet over medium-high heat, add the
leek, and saute until soft, about 5 minutes Add the drained squash and
saute about 5 minutes longer; reserve.
In a bowl, combine the eggs, cream, mustard, cheese, marjoram, and salt and
pepper to taste and whisk to blend well. Stir in the leek and squash
mixture, pour into the rice shell, and bake in the 350F oven until filling
is set and the top is golden, about 30 to 35 minutes. Serve hot or at room
temperature.
[PATh 12 Oc 96 Mc-Recipe]
Yields
6 Servings