Ingredients

Instructions

  1. Place rice in a saucepan along with 1 tablespoon butter, 2 cups water, and 1 teaspoon salt.
  2. Bring mixture to a boil, then cover pan, lower heat, and simmer for 40 minutes (do not lift lid during this time) or until rice is tender.
  3. Allow rice to sit off heat, covered, for 5-10 minutes more.
  4. Take 2 cups of the cooked rice and place in a mixing bowl along with 1 egg and 1/4 cup melted butter, mixing well (may use leftover rice for another use).
  5. Preheat oven to 350°F.
  6. Take mixed rice and press evenly in the bottom and sides of a 9-inch glass pie pan.
  7. Blind bake rice crust for 15 minutes at 350F and then remove from oven until filling (the rice should feel a little dry and not excessively tacky).
  8. In a small mixing bowl, blend together lightly 3 eggs, the buttermilk, heavy cream, chopped sage, salt, and pepper.
  9. Place crumbled bacon in the bottom of the rice crust.
  10. Top bacon with chopped zucchini, and then the peas, making sure filling is spread evenly.
  11. Pour egg mixture over the top of the vegetables and bacon.
  12. Sprinkle with grated cheese.
  13. Dot with little pieces of butter.
  14. Bake at 350F for 30-35 minutes or until top is domed, golden brown, and a thin knife can be removed cleanly from the center of the quiche.
  15. Allow to stand 30 minutes before slicing and serving.