Fennel & Asiago Pie with a Wild Rice Crust
Wild rice bound with egg and cheese makes a lovely (and gluten-free) crust for this stunning, quiche-like pie stuffed with roasted garlic and fennel. Try it for brunch, as a vegetarian entree or as an impressive potluck offering.
Make Ahead Tip: Prepare through Step 4, cover and refrigerate rice, garlic and fennel separately for up to 2 days; bring to room temperature before finishing the pie.
Equipment: 9-inch deep-dish pie pan
1 starch, 1 vegetable, 1 medium-fat meat, 1/2 high-fat meat, 1 fat