Zucchini, Leek, And Chevre Tart In Wild Rice Crust

Ingredients

some stalk
some salt and pepper
1 egg
28 gr parmesan cheese
30 ml lemon juice
26 gr butter melted
300 gr wild rice
270 gr zucchini coarsely
65 gr butter
4 eggs
350 ml whipping cream
5 ml dijon mustard
160 gr crumbled chevre cheese
2 gr marjoram
12 oc
96 mc-recipe
9 pie

Instructions

In a bowl, combine the eggs, cream, mustard, cheese, marjoram, and salt and pepper to taste and whisk to blend well. Stir in the leek and squash mixture, pour into the rice shell, and bake in the 180ºC oven until filling is set and the top is golden, about 30 to 35 minutes. Serve hot or at room temperature.