A flavorful vegetable and rice pie with sharp cheddar cheese
and a savory crust
Ingredients for the crust
11/2 cups all purpose flour
1 stick unsalted butter
1 teaspoon anise seeds
1 cup grated cheddar cheese
Ingredients for filling
2 cups cooked rice
11/2 cups sharp cheddar cheese,grated
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 bag baby spinach
1 large onion,diced
2 garlic cloves,chopped
½ teaspoon fresh thyme leaves
½ teaspoon fresh oregano leaves
2 cups sour cream
Salt and pepper to taste
Spay a 9” spring form pan with pan spray.set aside while you make the crust.
In a bowl add the flour,cheese and anise seed.
Working with your fingers, incorporate the butter into the flour mix.
Press the mixture into the prepared spring form pan.
Begin by sauteing the onion and garlic in 2 tablespoons olive oil.
Saute until translucent, Add zucchini and yellow squash and cook the vegetables down
until soft. Add the baby spinach and continue to cook until wilted.
Remove from heat and place in a large bowl.
In a separate bowl whisk together the eggs, sour cream, cheese and herbs.
Add the mixture to the vegetables along with the rice.
Season with salt and pepper and pour into the spring form pan.
Bake in a 350 degree oven for 30 to 40 minutes.