Courgette, Leek, And Chevre Tart In Wild Rice Crust Recipe
Servings: 6
Ingredients
- 1 x Egg
- 1/3 c. Grated Parmesan cheese, preferably Parmigiano-Reggiano
- 2 Tbsp. Fresh lemon juice
- 3 Tbsp. Unsalted butter, melted
- 2 1/2 c. Cooked wild rice Salt Freshly grnd black pepper
- 2 c. Courgette, coarsely grated Salt
- 1/4 lb Unsalted butter
- 2 c. Thinly sliced leek,include some stalk
- 4 x Large eggs
- 1 1/2 c. Whipping cream
- 1 tsp Dijon mustard
- 1 c. Crumbled chevre cheese (goat's lowfat milk)
- 1 Tbsp. Minced fresh marjoram or possibly savory Freshly grnd black pepper
Directions
- A courgette 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 cold the rice. Preheat an oven to 350F.
- 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 proportionately . Bake till set and crisp, about 15 min.
- Remove from the oven and cold to room temperature, about 30 min. (Or possibly cover and chill 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 possibly in a sink. Generously sprinkle with salt, mix with your fingertips to distribute the salt, and let stand for 30 min. Gather squash in your hand and gently squeeze to release any additional surface moisture.
- Reserve.
- Heat the butter in a saute/fry pan or possibly skillet over medium-high heat, add in the leek, and saute/fry till soft, about 5 min Add in the liquid removed squash and saute/fry about 5 min longer; reserve.
- In a bowl, combine the Large eggs, cream, mustard, cheese, marjoram, and salt and pepper to taste and whisk to blend well. Stir in the leek and squash mix, pour into the rice shell, and bake in the 350F oven till filling is set and the top is golden brown, about 30 to 35 min. Serve warm or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 6 servings | |
| Calories 388 | |
| Calories from Fat 334 | 86% |
| Total Fat 37.94g | 47% |
| Saturated Fat 22.5g | 90% |
| Trans Fat 0.0g | |
| Cholesterol 272mg | 91% |
| Sodium 172mg | 7% |
| Potassium 228mg | 7% |
| Total Carbs 5.2g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.74g | 1% |
| Protein 8.79g | 14% |
