Starters and Drinks. "The beauty of this dish is you can make it year-round; however, it's great in the spring and summer, when fresh basil is plentiful. It is also a nice light supper or lunch option. I use kitchen shears to chop the fresh basil." —Sherry Ricci, Mendon, N.Y.
1 (10-ounce) package frozen long-grain brown rice (such as Birds Eye Steamfresh)
2 tablespoons commercial pesto
1 tablespoon grated fresh Parmesan cheese
1 large egg
1/2 cup fat-free milk
1/2 cup egg substitute
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Dash of ground red pepper
1 large egg
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1 ounce prosciutto, cut into thin strips (about 1/4 cup)
3 small plum tomatoes, thinly sliced
1 tablespoon chopped fresh basil
How to Make It
Preheat oven to 350°.
To prepare crust, cook the brown rice according to package directions. Combine cooked rice, pesto, Parmesan cheese, and 1 egg; firmly press mixture into the bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes. Remove dish from oven.
Increase oven temperature to 400°.
To prepare filling, combine milk and next 5 ingredients (through 1 egg) in a bowl; stir with a whisk.
Sprinkle half of mozzarella and half of prosciutto into bottom of prepared crust. Top with half of tomato slices. Repeat procedure with remaining mozzarella, prosciutto, and tomatoes. Pour milk mixture over tomatoes; bake at 400° for 10 minutes. Reduce oven temperature to 325° (do not remove tart from oven); bake an additional 35 minutes or until set. Cool 10 minutes before serving. Sprinkle with basil. Cut into wedges.
This was a hit at work. I've made it so many times and still liked it every time. We didn't like the prosciutto, but used ham which was really good. I love the rice crust and the the fresh tomatoes. This is a good sound recipe that can be used in many ways with different vegetables, cheese, spices.
The first time we made this I stated that we would for sure make again. However, after a second round we just weren't impressed. The rice was too hard, the pesto over powering and the egg a little runny. Overall the flavors just didn't come together very well.
Good recipe - mine set perfectly using the different temperature settings called for. I would make this again but would leave out the procuitto as it didn't really add any flavor that we could tell (maybe bacon next time). I used more tomatoe slices than called for because we had a lot of fresh hothouse tomatoes on hand. I added a little flake salt on top after baking.
Made exactly as written except that I added a 1/2 TB pesto to the egg mixture, lemon pepper on the tomatoes, and cooked 10 minutes more than in the recipe. This was very tasty, and everyone liked it. With a salad and baguette, it served three adults (we each had two pieces). We all liked the rice crust, but this would be good in a pastry crust too. Good for dinner or for lunch/brunch. FYI if you don't see why anyone would buy frozen brown rice (expensive!), prepping one cup uncooked brown rice works here.
This worked really well. I substitued white rice which I happened to have left over and more parmesan for the mozzarella, onions and spinach for the prociutto. It looked great, tested good - definitely something that can be modified to fit any taste as it is pretty well a gluten free quiche (yahoo!). I had a side salad matching the fresh ingredients with a balsamic vinegrette. This would also be a great item to take to work for breakfast....
Everybody loved this at our winery picnic today. I didn't have regular pesto, so I substituted sun-dried tomato pesto and four frozen cubes of basil. Plus, I had some left over Italian chicken sausage that I also threw in there.
Loved this! Made it for guests as a light dinner with fresh fruit, yellow & green beans from the garden and homemade pesto & bruschetta on Italian bread dipped in oil & herbs. Got rave reviews from hubby, guest and even 7 year old daughter had seconds.
Followed recipe except I used a little bit of chopped ham instead. Worked fine to put it together in the morning and then baked it for dinner...followed all cooking times & temps exactly with great results. Will definitely make again. I love the idea of adding some spinach.
I made this as a side dish, with some baked fish, but it could easily be a main dish with salad and fruit, as others have suggested. It would also be a good lunch/brunch dish. I used crumbled bacon instead of prosciutto and it was good. I also think you could use a little diced ham and it would taste yummy. For those who had problems getting it to set -- the recipe says to let it sit for 10 minutes after you pull it out of the oven. Mine firmed up in that sitting time - it was not set when I pulled it out.
Fabulous, fabulous! Rather than a starter we made it for dinner with a salad and fruit. Perfect light meal! And, I added a bit of spinach in with the layers for a bit of added nutrition. It did take a few extra minutes to set up, but not a lot and we loved it! Even my husband, who doesn't like cooked tomatoes or basil, loved it! Thanks again CL and your readers for an inspiring recipe! I will be making this again for a meal and also for a first course!
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