Summer Vegetable Rice Pie is a delightful pie comprised of a delicious rice crust topped with layers of fresh summer vegetables and herbs. Inspired by this recipe from Eating Well, this amazing vegetarian, dairy free, and gluten free pie is suitable for almost any diet and will amaze everyone you serve it to with its flavor and appearance . But while it does appear quite impressive, the pie is pretty simple to prepare- simple prebake the rice crust, then arrange layers of sundried tomatoes, corn, fresh tomatoes on top. Pour the dairy-free custard on top of the vegetables, bake for 45 minutes, and you have a fantastic pie!
Summer Vegetable Rice Pie
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1 Gluten Free Brown Rice Crust
3 Large Heirloom or Vintage Tomatoes, sliced
1 cup corn kernels (if using frozen, defrost and dry throughly)
Crushed Red Pepper Flakes, to taste
2/3 cup sundried tomatoes, not packed in oil
2 teaspoons fresh thyme leaves
1 teaspoon fresh rosemary, finely chopped
3 large eggs
1 cup unsweetened original coconut milk ( I use So Delicious)
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/4 teaspoon dried basil
2 teaspoons fresh thyme
2 teaspoons fresh rosemary, finely chopped
Salt and Pepper
Fresh Basil, thinly sliced
1. Line a large baking sheet with aluminum foil, then cover foil with 3 layers of paper towels. Arrange tomatoes on paper towels, and sprinkle with salt. Cover with 3 more layers of paper towels and press down gently to remove excess moisture. Let tomatoes dry while you prepare the remaining ingredients.
2. Prepare brown rice crust as directed on recipe. After prebaking the crust, set aside until ready to fill.
3. Raise oven temperature to 400 degrees. Place a square of aluminum foil on bottom rack of oven to catch any drips from pie.
4. To finish preparing the filling, place corn in a small bowl and season with salt, pepper, and chili flakes, to taste.
5. To reconstitute tomatoes, place in a small microwave safe bowl and cover with water. Microwave tomatoes at 30 second intervals, until tomatoes are tender (1-2 minutes total). Drain tomatoes, then finely chop. Transfer tomatoes to a small dish then stir in 2 teaspoons fresh thyme and 1 teaspoon fresh rosemary. Set aside.
5. To prepare the custard, whisk together eggs, milk, Dijon until well combined in a medium mixing bowl. Mix in paprika, dried basil, thyme, rosemary, salt, and pepper. Set custard aside.
6. To assemble the pie, sprinkle half of the sundried tomatoes evenly on crust. Arrange about half of the fresh tomatoes in a single layer on top of sundried tomatoes. Season tomatoes with salt and pepper, to taste.
7. Sprinkle corn evenly on top of tomatoes. Spread remaining sundried tomatoes on top of corn.
8. Arrange remaining fresh tomatoes in a single layer on pie (you may not need all of the tomatoes). Season with salt and pepper, to taste.
9. Carefully pour custard mixture over vegetables. If necessary, shake pie pan gently so that custard is evenly distributed.
10. Bake pie for 44-46 minutes, or until paring knife inserted in the center comes out clean.
11. Remove pie from oven and let cool for for 5 minutes. Garnish with fresh basil, cut into 8 slices and enjoy!
Nutrition Information--approximately 130 calories per serving (1/8 of the pie)