Zucchini, Leek, And Chevre Tart In Wild Rice Crust

Original | MetricPrint

Rice

Zucchini, Leek, And Chevre Tart In Wild Rice Crust

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.