Chick Pea Veggie Pie with a Pistachio Quinoa Crust

Still looking for something festive, regal, yet vegetarian for a Thanksgiving day feast centerpiece?  This outstanding torte will fit the bill.  Start with a soup, accompany with a few crispy vegetable sides and end with pies.  Now get to work - you only have a few hours...
3/4 cup brown rice
1/4 cup red quinoa
2 cups water
1 tsp salt

2 Tbsp olive oil plus 2 Tbsp butter
2 cups sliced Brussels Sprouts, about 12-18
2 cups sliced cabbage
2 carrots, diced
1 onion, sliced
1/2 tsp Pimenton, Spanish smoked paprika
1 can chick peas, rinsed and drained

1/2 cup shelled roasted pistachio nuts
1 Tbsp golden raisins
1 clove garlic, cubed

3 eggs
1/4 cup half and half
1 tsp Tabasco or other hot sauce
dash freshly-ground nutmeg
18 grape tomatoes, sliced lengthwise
1 cup cubed melt-able cheese, such as mozzarella or Monterrey Pepper Jack

In a small 1-quart pot, toast the rice and quinoa in a tablespoon canola oil for about 5 minutes, stirring almost constantly.  Let the grains change color - the rice will go translucent, and their aroma will become very nutty.  Add the water and salt and bring to a boil.  Stir, reduce heat to a gentle simmer, cover and cook 20 minutes. 

Meanwhile, saute the veggies.  Melt the butter and olive oil in a large skillet.  Tip in the cabbage Brussels sprouts, onion and carrot.  Salt and pepper to taste.

Sauté for about 15 minutes, add the pimenton and chick peas and cook another 15 minutes, allowing the veggies to soften and color up a bit.

Put the pistachios, raisins and garlic into a small food processor and pulse 10-12 times, until you get a coarse grind.

When the rice has cooked 20 minutes, remove from the heat, uncover, and place a clean kitchen towel on the pot.  return the cover and let sit another 10 minutes.  Then remove the cover and towel, and turn rice out onto a large baking sheet to cool down a bit.  When it is nearing room temperature, tip grains into a bowl and mix well with the pistachio mixture.

Preheat oven to 375F.  Line a well-butterred 9-inch springform pan with the grain mixture, forming an even crust.

Now in a large bowl, whisk together the eggs, half-and-half, nutmeg and tabasco.  Tip in the veggies, tomatoes and cheese, and mix well with the eggs.  Tip the veggie mixture into the crust and even out. 

Bake for about 45 minutes.

When the top has browned well, remove pan from the oven and carefully run a thin knife around the crust.  Release the springform and slide pie into a serving platter.  Cut into slices and serve.

Serves 4-6.