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.
Source: EatingWell Magazine, November/December 2015
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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
Nutrition Facts
Serving Size: 1 slice
Per Serving:
324 calories; protein 15.9g; carbohydrates 30.4g; dietary fiber 4.5g; sugars 6.2g; fat 16g; saturated fat 5.4g; cholesterol 201.8mg; vitamin a iu 1317.1IU; vitamin c 11.1mg; folate 72.5mcg; calcium 233.6mg; iron 2.2mg; magnesium 73mg; potassium 587.6mg; sodium 462.3mg; thiamin 0.1mg.
Exchanges:
1 starch, 1 vegetable, 1 medium-fat meat, 1/2 high-fat meat, 1 fat