*WILD RICE CRUST 1 egg
1/3 cup grated Parmesan cheese
*preferably Parmigiano-Reggiano 2 tablespoons fresh lemon juice
3 tablespoons unsalted butter -- melted
2 1/2 cups cooked wild rice
Salt Freshly ground black pepper *CUSTARD FILLING 2 cups zucchini -- coarsely grated
Salt 1/4 pound unsalted butter
2 cups thinly sliced leek --include some stalk
1 1/2 cups whipping cream
1 teaspoon Dijon mustard
1 cup crumbled chevre cheese (goat's milk)
1 tablespoon 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.