-
1
Place rice in a saucepan along with 1 tablespoon butter, 2 cups water, and 1 teaspoon salt.
-
2
Bring mixture to a boil, then cover pan, lower heat, and simmer for 40 minutes (do not lift lid during this time) or until rice is tender.
-
3
Allow rice to sit off heat, covered, for 5-10 minutes more.
-
4
Take 2 cups of the cooked rice and place in a mixing bowl along with 1 egg and 1/4 cup melted butter, mixing well (may use leftover rice for another use).
-
5
Preheat oven to 350u00b0F.
-
6
Take mixed rice and press evenly in the bottom and sides of a 9-inch glass pie pan.
-
7
Blind bake rice crust for 15 minutes at 350F and then remove from oven until filling (the rice should feel a little dry and not excessively tacky).
-
8
In a small mixing bowl, blend together lightly 3 eggs, the buttermilk, heavy cream, chopped sage, salt, and pepper.
-
9
Place crumbled bacon in the bottom of the rice crust.
-
10
Top bacon with chopped zucchini, and then the peas, making sure filling is spread evenly.
-
11
Pour egg mixture over the top of the vegetables and bacon.
-
12
Sprinkle with grated cheese.
-
13
Dot with little pieces of butter.
-
14
Bake at 350F for 30-35 minutes or until top is domed, golden brown, and a thin knife can be removed cleanly from the center of the quiche.
-
15
Allow to stand 30 minutes before slicing and serving.
