Zucchini Rice Torte

Recipe by chia2160
READY IN: 1hr 50mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • for the crust:
  • Using a food processor or mixing by hand in a large bowl, combine the flours, salt and fennel seed.
  • Add the butter and cheese and work into flour, mixing well until the dough forms a solid ball.
  • Press dough in an even layer on the bottom and one inch up the sides of an 8 to 9-inch springform pan.
  • for the filling:
  • In a large sauté pan, cook the bacon until crisp.
  • Remove bacon and drain on paper towels.
  • Crumble bacon into small pieces and set aside.
  • Pour off all but 2 tablespoons of the drippings and return pan to heat.
  • Add zucchini, onion and garlic and cook over medium heat until tender (about 10 minutes), stirring occasionally.
  • Remove zucchini mixture from pan and allow to cool.
  • Preheat oven to 350ºF.
  • Beat eggs in a large bowl.
  • Add buttermilk, and remaining ingredients.
  • Mix well and pour mixture into the pastry shell.
  • Smooth the top with a flat spatula and bake for 55 minutes, or until golden brown and set (a knife inserted in the center comes out clean).
  • Let stand at least 15 minutes, then loosen the edges by running a knife between the crust and the pan, and remove sides of the pan.
  • Cut into wedges and serve warm or cold.
  • serve with hot sauce-optional.