3. Add 2 eggs and mix on high speed 5 minutes. Scrape down sides, add remaining 2 eggs, and beat another 5 minutes, not one second less. The mixture will lighten in color and be mousse-like.
4. Pour chocolate into cooled crust and spread evenly with a spatula. Sprinkle with pecans if using. Refrigerate at least 6 hours. If desired, serve with lightly sweetened whipped cream or whipped topping.
TESTED RECIPE
Scallion and Rice Pie
Adapted from a recipe on Food 52, this is a good light lunch or side dish. Add lightly cooked broccoli or asparagus bits, or put sliced tomatoes on top. You could use this as crustless quiche for brunch.
4 tablespoons butter (½ stick)
2 large or 3 smaller bunches scallions, sliced, white and green parts separated
2 to 2½ cups (about) leftover cooked rice
3 eggs, lightly beaten
1 cup milk, or more if needed
2 cups grated sharp cheese, such as cheddar
1 cup tightly packed chopped parsley (about 1 bunch), or kale
Pinch salt and freshly ground pepper, or more to taste
1. Preheat oven to 350 F.
2. In a wide pan, heat butter over medium heat. Add white and light green onion parts. Cook until golden and browning. Salt lightly.
3. Cool scallion mixture a bit and stir in rice until well coated. Stir in eggs and enough of the milk to make a thick batter. Add cheese, parsley, and a big handful of the minced scallion tops. Add salt and pepper.
4. Pour into a buttered pie pan. The liquid should be up to the level of the rice, so add more if needed so it doesn’t burn or dry out while baking.
5. Bake 40 to 60 minutes, until set and the center does not jiggle when shaken. Slice like a pie to serve. Leftovers are great for breakfast the next day.
TESTED RECIPE
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