The extra care needed to make the case and filling are amply rewarded by this quiche with its delicately flavoured filling set in a crisp, light crust of rice.
ingredients
serves 4
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and grated
1 medium zucchini, trimmed and grated
1/2 level teaspoon dried marjoram
7/8 cup vegetable stock
3/4 cup arborio or long-grain rice
7/8 cup grated Gruyere cheese
3 egg whites, plus 1 whole egg
2 level teaspoons cornstarch
1/4 pint skimmed milk
Freshly ground black pepper
Marjoram sprigs to garnish
method
Preheat to 180° (350°F, gas mark 4)
1. Simmer the onion, carrot, zucchini and marjoram in the stock, uncovered, for 15 minutes. Raise the heat and boil briskly for about 10 minutes, stirring frequently, until the liquid has evaporated and the vegetables are almost glazed.
2. Meanwhile, cook the rice and line a straight-sided, spring-clip tin 8 1/2 inch in diameter with nonstick baking paper.
3. Mix the rice thoroughly with 2 tablespoons of the Gruyere and 1 egg white. Spread the mixture over the base and up the sides of the flan tin, pressing it well with the back of a spoon. Bake in the heated oven for 5 minutes, then lift out and leave to cool slightly, still in the tin.
4. Mix the cornstarch to a smooth, thin cream with a little of the milk, then stir in the remaining milk and whisk in the whole egg and remaining egg whites. Add the remaining Gruyere, season with pepper and cook over a very low heat, stirring continuously, until the custard thickens.
5. Spread the vegetables in the flan case, pour on the custard and cook in the heated oven for 20 minutes, until the filling is set. Leave to rest for 15 minutes before removing very carefully from the tin and garnishing with marjoram.
Sliced tomatoes and cucumber sprinkled with lemon juice and mixed fresh herbs add sharpness and colour to the quiche.
