Leek and Spinach Tart with Rice Crust
Discover the perfect blend of comfort and creativity with this Leek and Spinach Tart with Rice Crust, a delightful twist on the classic quiche! This gluten-free recipe features a unique crust made from a flavorful mixture of cooked rice, Parmesan cheese, and egg, baked to golden perfection. The creamy filling combines tender sautéed leeks, fresh spinach, and aromatic hints of garlic and nutmeg, all enveloped in a rich custard of eggs, heavy cream, and Gruyère cheese. Ideal for brunch, lunch, or a light dinner, this tart is as nutritious as it is delicious. Serve it warm or at room temperature for a wholesome dish that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups cooked white or brown rice
- 1 large egg
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 leeks, white and light green parts only, thinly sliced
- 4 cups fresh spinach leaves
- 2 garlic cloves, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 2 eggs
- 1 cup heavy cream
- 1 cup shredded Gruyere cheese
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch tart pan with removable base or round pie dish, then set aside.
In a medium bowl, mix the cooked rice, 1 beaten egg, and Parmesan cheese until well combined. Press the mixture firmly into the prepared tart pan to create an even crust along the bottom and up the sides.
Bake the rice crust in the preheated oven for 10-12 minutes, or until it begins to set and turn slightly golden. Remove and set aside to cool slightly.
While the crust bakes, heat the olive oil in a skillet over medium heat. Add the sliced leeks and cook, stirring, for 5 minutes, or until softened.
Add the garlic and spinach to the skillet. Cook until the spinach wilts, about 3-4 minutes. Season with salt, pepper, and nutmeg. Remove from heat and allow the mixture to cool slightly.
In a large bowl, whisk together the 2 remaining eggs and heavy cream until smooth. Stir in the shredded Gruyere cheese.
Add the cooled leek and spinach mixture to the egg mixture, stirring gently to combine.
Pour the filling into the prepared rice crust, spreading it evenly.
Bake the tart in the preheated oven for 30-35 minutes, or until the filling is set and lightly golden on top.
Allow the tart to cool for 5-10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 4906 mg | 213% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 8.6 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 2244 mg | 173% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1273 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
