This elegant vegetarian dish reimagines the classic quiche by using a crisp, nutty wild rice crust instead of pastry. The savory base supports a rich custard filling packed with tender leeks, fresh zucchini, and tangy chevre cheese. It offers a beautiful contrast between the crunchy exterior and the smooth, creamy interior. Perfect for a light lunch, a sophisticated dinner party appetizer, or a brunch centerpiece, this tart is both visually stunning and deeply satisfying. The earthy flavor of the wild rice complements the delicate herbs and sharp goat cheese, creating a balanced and flavorful bite that feels indulgent yet wholesome. Serve warm or at room temperature for maximum flavor.
Zucchini, Leek, & Chevre Tart In Wild Rice
Description
This elegant vegetarian dish reimagines the classic quiche by using a crisp, nutty wild rice crust instead of pastry. The savory base supports a rich custard filling packed with tender leeks, fresh zucchini, and tangy chevre cheese. It offers a beautiful contrast between the crunchy exterior and the smooth, creamy interior. Perfect for a light lunch, a sophisticated dinner party appetizer, or a brunch centerpiece, this tart is both visually stunning and deeply satisfying. The earthy flavor of the wild rice complements the delicate herbs and sharp goat cheese, creating a balanced and flavorful bite that feels indulgent yet wholesome. Serve warm or at room temperature for maximum flavor.Ingredients
Directions
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Preheat an oven to 350F (175C).
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In a bowl, beat together 1 egg, 1/3 cup grated Parmesan cheese, 2 TB fresh lemon juice, and 3 TB melted unsalted butter.
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Stir in 2 1/2 cups of cooked, cooled wild rice. Season with salt and pepper to taste.
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Transfer the rice mixture to a 9-inch pie pan. Press firmly with your fingertips to cover the bottom and sides evenly, creating a crust.
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Bake the crust until set and crisp, about 15 minutes. Remove from the oven and let cool to room temperature, about 30 minutes.
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While the crust cools, place 2 cups of coarsely grated zucchini in a colander set over a bowl. Generously sprinkle with salt and mix with fingertips. Let stand for 30 minutes to draw out moisture.
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After 30 minutes, gather the zucchini in your hands and gently squeeze to release excess liquid. Reserve the drained zucchini.
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Heat 1/4 lb unsalted butter in a saut pan or skillet over medium-high heat. Add 2 cups of thinly sliced leeks and saut until soft, about 5 minutes.
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Add the drained zucchini to the pan and saut for about 5 minutes longer. Remove from heat and let cool slightly.
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In a large bowl, whisk together 4 eggs, 1 1/2 cups whipping cream, 1 ts Dijon mustard, 1 cup crumbled chevre cheese, 1 TB chopped fresh marjoram, and salt and pepper to taste.
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Stir the leek and zucchini mixture into the egg custard.
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Pour the filling into the prepared rice crust.
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Bake in the preheated 350F (177C) oven until the filling is set and the top is golden, about 30 to 35 minutes.
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Serve hot or at room temperature.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 105.6kcal
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 4.0g20%
- Cholesterol 64.2mg22%
- Sodium 324.1mg14%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.0g0%
- Sugars 0.3g
- Protein 8.6g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The wild rice crust can be prepared ahead of time. Once cooled, cover and refrigerate for up to overnight. Allow it to come to room temperature before adding the filling.
Wehani wild rice is recommended for its nutty flavor and texture, but any long-grain wild rice blend works well.
If you prefer a stronger herbal note, fresh savory can be used instead of marjoram.
Ensure the zucchini is thoroughly drained to prevent a soggy tart. The salting step is crucial for removing excess moisture.
