Chard Quiche With Rice Crust

Directions

1. Heat the oven to 450 degrees. Butter a 9-inch quiche pan.
2. Fry the soppressata in a heavy skillet over medium heat till crisp, about 5 min. Remove and reserve.
3. In the same pan, cook the onion in the fat rendered from the soppressata till transparent and golden brown, about 6 to 8 min. Remove the onion and reserve along with the soppressata.
4. If all the fat from the soppressata is gone, add in 1 Tbsp. of extra virgin olive oil to the pan. Add in the chopped garlic, cook about 30 seconds, then add in the chard and a dash of salt. Cook quickly over medium heat till just slightly wilted, 2 to 3 min. Set aside with the soppressata and onion.
5. Place the rice in a bowl. Heat 2 Tbsp. of butter in a very small saucepan, pour this over the rice and mix. Pat the rice inside the quiche pan as proportionately as possible to make a crust. It is easiest to moisten your fingertips so the rice won't stick as you line the quiche pan. Place the reserved soppressata, onion and chard proportionately over the inside of the rice shell. Sprinkle the cheese on top.
6. Combine the Large eggs, cream, lowfat milk, tarragon, nutmeg, cayenne pepper and 1/2 tsp. of salt in a bowl and beat thoroughly. Pour slowly over the vegetables and cheese in the shell.
7. Bake 15 min, then lower the heat to 350 degrees and bake the quiche till just set in the center, about 25 to 30 more min. Let rest a few min before slicing. Serve with a garden salad tossed with baby red tomatoes and a glass of Chardonnay.
8. This recipe yields 8 servings.