zucchini pie with tarragon & asiago rice crust

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I love fresh tarragon with eggs, and I love quiche, but what I don’t love is making pastry.  This recipe is the perfect way to avoid the pastry, impress the brunch or dinner crowd, and use up your leftover rice. Rice is a great solution for a whole-grain savoury pie crust if you’re avoiding or just cutting back on gluten. You could eliminate the asiago for a dairy-free version, but if you’re not avoiding dairy I wouldn’t — it adds a lovely flavour and crispiness.

Crust ingredients:

1.5 c. pre-cooked, cooled brown rice
1 tbsp chopped fresh tarragon
1/3 c. grated asiago cheese
1 large egg white (or 3 tbsp liquid egg whites)
1/4 tsp pepper
1/4 tsp sea salt

Filling ingredients:

6 eggs
1/2 c. almond, soy or cow’s milk
1 tbsp dijon mustard
1/2 tsp sea salt
1/2 tsp pepper
1 small zucchini, unpeeled & grated
3 green onions, chopped finely
1 medium tomato or a few grape tomatoes, sliced
1/2 tsp or so of chopped fresh tarragon, to garnish

To prepare:

Preheat oven to 425F.

Mix the rice, tarragon, asiago, salt, pepper and egg white together in a medium bowl until a sticky mixture forms. Press into a greased pie plate to form a crust (no need to go more than 3/4 of the way up the side of the pan), and pre-cook the crust for about 12 minutes. Remove crust from oven to cool slightly.

In a medium bowl, whisk eggs, almond milk, dijon, salt & pepper, then add zucchini and green onion. Pour mixture into crust and garnish with tomato slices and chopped tarragon.

Bake at for 15 minutes at 425F, then reduce heat to 350F and continue baking for 20-25 minutes, or until eggs are set and top is dry. Serves 6-8.

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