Zucchini, Leek, & Chevre Tart in Wild Rice Crust
A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.
Yield
6 servingsPrep
20 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Wild rice crust | |||
| 1 | each |
eggs
|
|
| ⅓ | cup |
Parmesan cheese
grated, preferably parmigan or regiano |
|
| 2 | tablespoons |
lemon juice
fresh |
|
| 3 | tablespoons |
butter, unsalted
melted |
|
| 2 ½ | cups |
wild rice
wehani, cooked |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| Custard filling | |||
| 2 | cups |
zucchini
coarsely grated |
|
| 1 | x |
salt
|
*
|
| ¼ | pound |
butter, unsalted
|
|
| 2 | cups |
leeks
thinly sliced, include some stalk |
|
| 4 | large |
eggs
|
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 1 | teaspoon |
dijon mustard
|
|
| 1 | cup |
goat (chevre) cheese
crumbled (goat cheese) |
*
|
| 1 | tablespoon |
marjoram
fresh, chopped, or savory |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Wild rice crust | |||
| 1 | each |
eggs
|
|
| 79 | ml |
Parmesan cheese
grated, preferably parmigan or regiano |
|
| 3E+1 | ml |
lemon juice
fresh |
|
| 45 | ml |
butter, unsalted
melted |
|
| 591 | ml |
wild rice
wehani, cooked |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| Custard filling | |||
| 473 | ml |
zucchini
coarsely grated |
|
| 1 | x |
salt
|
*
|
| 113.4 | g |
butter, unsalted
|
|
| 473 | ml |
leeks
thinly sliced, include some stalk |
|
| 4 | large |
eggs
|
|
| 355 | ml |
heavy whipping cream
|
|
| 5 | ml |
dijon mustard
|
|
| 237 | ml |
goat (chevre) cheese
crumbled (goat cheese) |
*
|
| 15 | ml |
marjoram
fresh, chopped, or savory |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Allow time to cook and cool the rice.
Preheat an oven to 350℉ (180℃).
To make the crust, beat the egg, cheese, lemon juice, and melted butter together in a bowl.
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 sauté pan or skillet over medium-high heat, add the leek, and sauté until soft, about 5 minutes Add the drained squash and sauté 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 350℉ (180℃) oven until filling is set and the top is golden, about 30 to 35 minutes.
Serve hot or at room temperature.
