Zucchini Bacon Rice Torte with Swiss Cheese

Zucchini Rice Torte Recipe
An elegant savory dish perfect for family gatherings or special occasions.

This delightful Zucchini Rice Torte combines the wholesome goodness of zucchini, brown rice, and savory ingredients like Swiss cheese and bacon, all nestled in a crisp, buttery crust. A perfect dish to serve warm or cold, it’s sure to be a hit on your dinner table. Enjoy the balance of flavors and textures in every bite!

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Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 50 minutes
• Category: Brown Rice
• Cuisine: Vegetarian
• Servings: Varies
• Calories: 398.1 per serving

Ingredients

Nutritional Information (per serving)

Instructions

For the Crust:

1. Begin by preparing the crust. In a large bowl or using a food processor, combine the all-purpose flour, salt, and fennel seed.
2. Cut the butter into small pieces and add it to the flour mixture, along with the shredded Swiss cheese.
3. Work the mixture together either by hand or using a food processor until the dough forms a solid ball.
4. Lightly grease an 8 to 9-inch springform pan and press the dough into an even layer on the bottom and about one inch up the sides. Set the crust aside.

For the Filling:

1. In a large sauté pan, cook the bacon over medium heat until it turns crisp. Once cooked, remove the bacon and drain it on paper towels. Crumble the bacon into small pieces and set aside.
2. Pour off all but 2 tablespoons of the bacon drippings, then return the pan to heat.
3. Add the diced zucchini, yellow onion, and minced garlic to the pan. Sauté the vegetables over medium heat for about 10 minutes, or until tender, stirring occasionally. Remove the mixture from the pan and allow it to cool.
4. Preheat the oven to 350°F (175°C).
5. In a large bowl, beat the eggs until smooth.
6. Add the buttermilk, plain yogurt, sour cream, fresh ground pepper, thyme, and sage to the beaten eggs, mixing well to combine.
7. Stir in the cooked brown rice, crumbled bacon, and shredded Swiss cheese, ensuring that the mixture is evenly distributed.
8. Pour the filling into the prepared pastry crust and smooth the top with a flat spatula.

Baking:

1. Place the pan in the preheated oven and bake for about 55 minutes, or until the top is golden brown and the filling is set. You can check the doneness by inserting a knife into the center; if it comes out clean, the torte is ready.
2. Once done, remove the torte from the oven and let it stand for at least 15 minutes to cool slightly.
3. Loosen the edges by running a knife between the crust and the pan, and carefully remove the sides of the springform pan.
4. Slice the torte into wedges and serve warm or cold.

Optional Serving Suggestion:

Serve with a drizzle of hot sauce for an added burst of flavor if desired.

Tips for Success:

• Zucchini Tip: If your zucchini is very watery, you can squeeze out excess moisture before cooking it to avoid a soggy filling.
• Crust Texture: For a flakier crust, make sure your butter is cold when mixing with the dry ingredients. If using a food processor, pulse the butter and flour mixture until it resembles coarse crumbs before adding the cheese.
• Flavor Variation: Feel free to experiment with other herbs such as rosemary or oregano for a slightly different flavor profile.

This Zucchini Rice Torte is an easy-to-make, satisfying dish that brings a wonderful combination of textures and flavors to the table. Whether you’re serving it for a weeknight dinner or as part of a festive spread, it’s sure to be a crowd-pleaser. Enjoy!