Rice Crusted Quiche

Directions

1. Boil rice for 15 minutes, drain into a colander and rinse under cold water. Mix grated Emmenthal and two egg whites into the rice, blend, and set aside.
2. Butter the sides of a pie pan. Cut a circle of parchment paper sized to cover the bottom and sides of the pan and dampen it. Wring out all the excess moisture and place into the buttered pie pan. Brush paper with 1 tablespoon of melted butter. Pat the rice mixture onto the bottom and sides of the pan, patting firmly into place with the back of a spoon. Bake in a preheated 400 degree oven for 10-15 minutes. Lower oven temperature to 375.
3. Blend egg yolks with ricotta and grated Swiss cheese in separate bowl. Saute chopped leeks with the remaining 2 tablespoons of butter till leeks are transparent. Lower the heat and saute for another 5 minutes. Remove from heat, let cool. Place into the egg/cheese mixture. Season to taste with salt, pepper, and grated Parmigiano-Reggiano. Blend well. Pour mixture into rice crust and bake for 25-30 minutes at 375 degrees. Remove from oven and let cool.
4. When cooled, remove quiche from pie pan by picking up the parchment paper and place on a serving plate. Best served on same day as made; reheat in oven before serving.