*  Exported from  MasterCook  *
 
             Zucchini, Leek, and Chevre Tart in Wild Rice Crust
 
 Recipe By     : James McNair’s (1989) Squash
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Brunch
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *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
    4                    eggs
    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.
 
 
 
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