Zucchini, Leek, And Chevre Tart In Wild Rice Crust

Ingredients

some stalk
some salt and pepper
1 egg
3/8 cup parmesan cheese
2 tablespoons lemon juice
3 tablespoons butter melted
2 1/2 cups wild rice
2 cups zucchini coarsely
1/4 pound butter
4 eggs
1 1/2 cups whipping cream
1 teaspoon dijon mustard
1 cup crumbled chevre cheese
1 tablespoon 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 350F oven until filling is set and the top is golden, about 30 to 35 minutes. Serve hot or at room temperature.