Quiche with a little fontina

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* Exported from MasterCook *

 

Wild Rice Crust Quiche of Leek and Spinach

 

Recipe By : Pat Hanneman

Serving Size : 4 Preparation Time :2:30

Categories : 4Star

 

Amount Measure Ingredient -- Preparation Method

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*WILD RICE CRUST

1/4 cup egg substitute -- or less

3 tablespoons grated Parmesan cheese

*preferably Parmigiano-Reggiano

1 tablespoon fresh lemon juice

2 teaspoons canola oil -- butter flavored

1 1/4 cups cooked wild brown rice -- Wehani ®

(1/2 cup rice, 1 cup water, 1/4 cup wine)

Freshly ground black pepper

vegetable cooking spray -- for pan coating

*EGG FILLING

1/2 bunch fresh spinach

1 large leek -- see pantry

Salt -- for leeching

1 teaspoon canola oil -- butter flavored

3/4 cup egg substitute

1/2 cup evaporated skim milk -- cold

1/2 teaspoon Dijon mustard

2 ounces fontina cheese -- cut in small pieces

2 teaspoons fresh marjoram -- chopped or

chopped fresh cilantro

salt and pepper

4 ounces alfalfa sprouts -- (1 container)

2 cups melon balls -- mixed colors

4 lettuce leaves

 

McNair's Zucchini, Leek and Chevre Tart in Wild Rice Crust (James McNair's

Squash, 1989) uses a traditional French custard filling. Our version

dispenses with all that butter, cream, and whole egg. It also swaps

spinach for the sweet zucchini. Serve with alfalfa sprouts, a mixed melon

salad, a light aromatic tea, like jasmine. [PATh 13 Oc 96 Mc-Recipe:

340cals/17g fat]

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The Pantry: The crust is made with a crunchy brown, wild rice called

Wehani, a California crop. See the Lundberg Family at

http://www.lundberg.com for more recipes. 'Large leek' means about 1-1/2

to 2 cups thinly sliced leek cut from the white and pale green stalk up to

but not beyond where the stalk darkens and splits.

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Cook the rice (60 mins) : Bring 1 cup water to a boil, add 1/4 cup white

wine (fume blanc), add 2/3 cup rinsed Wahani rice. Stir. Bring to a second

boil. Reduce the heat and cover with a tight-fitting lid. Cook for 45

minutes, until the rice is tender. (Note: if doubling the recipe, rice may

take as long as 55 minutes.) Remove cover. Pour off any excess liquid.

Allow rice to cool on the counter for about 30 minutes.

 

TO MAKE CRUST (15 mins at 350F): Add egg, cheese, lemon juice, and canola

oil to the cooked rice. Stir well and season with salt and pepper.

Transfer to a sprayed 9-inch pie pan, and press with the back of a spoon to

cover bottom and sides evenly. Use fingers to shape the rim. 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, prepare the vegetables: Remove tough stems from the spinach.

Tear into moderately small pieces. Cut the stalk and roots off the leek.

Cut in half lengthwise. Then cut into thin slices about 1/8-inch thick.

Put both vegetables in a vegetable spinner, add water and soak. Rinse,

repeat until sand-grit is gone. Then spin dry. Toss with some salt; about

2 tablespoons and let stand.

 

About 45 minutes before mealtime, rinse salt from the vegetables. Spin dry.

Gather in your hand and gently squeeze to release any additional surface

moisture. Set aside.

 

In a medium bowl, combine the egg substitute, chillled milk, oil, salt,

pepper, and mustard. Whisk to blend well and aerate. Stir in the leek and

spinach chop, the marjoram, and the cheese. Pour into the rice shell, and

bake in a 350F oven until set and the top is golden, about 30 to 35

minutes. Let stand for about 5 minutes before cutting into wedges. Serve

hot or at room temperature with the melon salad. The sprouts taste good

sprinkled on both the salad and the quiche.

 

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VARIATIONS:

* Use a mixture of Wehani and brown basmati. * For a desert quiche: use

white basmati or jasmine, melt carob chips in cooked rice while hot. Add

chopped toasted pecans. Proceed.

 

 

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Nutr. Assoc. : 0 0 0 0 0 0 2801 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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