ZUCCHINI RICE TORTE

Steps:

• for the crust:.
• Using a food processor or mixing by hand in a large bowl, combine the flours, salt and fennel seed.
• Add the butter and cheese and work into flour, mixing well until the dough forms a solid ball.
• Press dough in an even layer on the bottom and one inch up the sides of an 8 to 9-inch springform pan.
• for the filling:.
• In a large sauté pan, cook the bacon until crisp.
• Remove bacon and drain on paper towels.
• Crumble bacon into small pieces and set aside.
• Pour off all but 2 tablespoons of the drippings and return pan to heat.
• Add zucchini, onion and garlic and cook over medium heat until tender (about 10 minutes), stirring occasionally.
• Remove zucchini mixture from pan and allow to cool.
• Preheat oven to 350ºF.
• Beat eggs in a large bowl.
• Add buttermilk, and remaining ingredients.
• Mix well and pour mixture into the pastry shell.
• Smooth the top with a flat spatula and bake for 55 minutes, or until golden brown and set (a knife inserted in the center comes out clean).
• Let stand at least 15 minutes, then loosen the edges by running a knife between the crust and the pan, and remove sides of the pan.
• Cut into wedges and serve warm or cold.
• serve with hot sauce-optional.