Parmesan Rice Crust Pie Recipe

Pie Crust
submitted by bahuja2001 at ifood.tv

Summary

Preparation Time20 MinCooking Time35 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings4
CuisineCourse
MethodDish
VegetarianMain Ingredient

Ingredients

 Cooked brown rice1 1⁄2 Cup (24 tbs), slightly cooled (About 2/3 Cup Raw)
 Egg1
 Parmesan cheese2 Ounce (At Room Temperature)
 Sharp cheddar cheese3 Ounce, well-chilled
 Monterey jack cheese3 Ounce, well-chilled
 Zucchini1 Small, scrubbed
 Canned pitted black olives1 Can (10 oz) (Drained Weight 6 Ounces)
 Green taco sauce/Any enchilada type sauce1⁄4 Cup (4 tbs)
 Cornmeal1 Tablespoon (For Dusting Pie Plate)

Nutrition Facts

Serving size

Calories 458 Calories from Fat 247

% Daily Value*

Total Fat 31 g47.2%

Saturated Fat 10.4 g51.8%

Trans Fat 0 g

Cholesterol 107.5 mg

Sodium 1151.2 mg48%

Total Carbohydrates 27 g9.1%

Dietary Fiber 2 g8%

Sugars 0.9 g

Protein 20 g39.2%

Vitamin A 12.9% Vitamin C 13.1%

Calcium 48.8% Iron 5.5%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Pre-heat the oven to 375°F.
2. With a grater or using the shredding disc of a food processor, shred the cheeses separately.
3. With a knife or with the slicing disc of a food processor, slice the zucchini and olives.
4. In a bowl, mix the rice, Parmesan cheese and egg.
5. With a knife or using the metal blade of the food processor, chop the chilies coarsely.
6. In a bowl, place the eggs.
7. Continue mixing while you pour the half & half, salt, and pepper and blend until smooth.

MAKING
8. Take a lightly-oiled 9-inch Pyrex pie plate and dust with cornmeal .
9. Layer the rice mixture, pressing firmly into the bottom and sides of the plate to form a crust.
10. In the oven, bake for 15 minutes.
11. Layer the hot crust with taco sauce.
12. Spread 3/4 of the cheese and all the zucchini and olives and top with the rest of the cheese. Place the shell on a cookie sheet.
13. Pour the half & half custard on the shell.
14. In the oven, bake for another 20 minutes, until the cheese is bubbly and zucchini is tender.

SERVING
15. Serve cut into wedges.

TIPS
You can even serve it reheated, covered, in a 350° oven for 15-20 minutes
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