Kudzu Rice Quiche Recipes

WILD RICE QUICHE

Steps:

• Bake crust at 425° for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°. , In a skillet, saute Canadian bacon or ham and onion in butter until onion is tender. Spoon into the crust. Sprinkle with cheese and wild rice. , In a small bowl, beat eggs, cream and salt. Pour over all. Bake at 325° for 35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Garnish with parsley if desired.

KUDZU BLOSSOM JELLY

Steps:

• Wash kudzu blossoms with cold water, drain well and place them in a large bowl.
• Pour 4 cups boiling water over blossoms, and refrigerate 8 hours or overnight.
• Strain liquid through a colander into a Dutch oven, discarding blossoms.
• Add lemon juice and pectin; bring to a full rolling boil over high heat, stirring constantly.
• Stir in sugar; return to a full rolling boil, and boil, stirring constantly, 1 minute.
• Remove from heat; skim off foam with a spoon.
• Quickly pour jelly into hot, sterilized jars; filling to 1/4 inch from top.
• Wipe jar rims.
• Cover at once with metal lids, and screw on bands.
• Process in boiling water bath 5 minutes.
• Cool jars on wire racks.
• NOTE: Blossom liquid is gray until lemon juice is added.

STUFFED KUDZU LEAVES

Steps:

• Combine all ingredients and mix well.
• Gather medium size young kudzu leaves (the very big ones have tough center and radiating stem veins).
• Wash leaves.
• Drop into salted boiling water.
• Blanch for 2-3 minutes, separating leaves.
• Drain and remove to a plate to cool.
• Remove heavy center stems from the leaves by using a knife and cutting down each side of the stem to about the middle of the leaf.
• Mix all the stuffing ingredients together.
• Push cut together and fill with 1 teaspoon stuffing and roll in the shape of a cigar.
• Place something in bottom of a large pan so that rolled leaves will not sit directly on the bottom of the pan.
• The round rack that comes with a pressure cooker works very well (soup bones also work well).
• Arrange kudzu rolls alternately in opposite directions.
• When all are in the pot, pour in tomatoes, salt, and garlic, cut in half.
• Press down with an inverted dish and add water to reach dish.
• Preheat oven to 350.
• Cover pot and cook for 40 minutes.
• Add lemon juice and cook 10 minutes more.

RICE-CRUST QUICHE

Steps:

• With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

KUDZU TEA

Steps:

• Simmer 1 cup of finely chopped kudzu leaves in a quart of water for 30 minutes.
• Strain and serve with honey to taste and a sprig of mint.

BROCCOLI & RICE QUICHE

Steps:

• Bring the water to a boil in a medium saucepan.
• Add broccoli and onion, and then cover, reduce heat, and simmer 8-10 minutes--until vegetables are tender.
• Drain well, and set aside.
• Combine rice, 1/2 cup cheese, 1/2 cup egg substitute, and 1/4 teaspoon salt.
• Press evenly over bottoms and up sides of two 9 inch quiche dishes or pie plates coated with cooking spray.
• Combine remaining 1 cup egg substitute, remaining 1/2 teaspoon salt, pepper, milk, mushrooms, and broccoli mixture in a bowl; stir well.
• Pour mixture evenly into prepared dishes.
• Bake at 375 degrees for 20 minutes.
• Remove from your oven and sprinkle evenly with remaining 1 cup cheese.
• Bake an additional 10 minutes or until cheese melts.
• Let stand 5 minutes before serving.