Ingredients
- 96 mc-recipe
- 12 oc
- 9 pie (pan)
- 4 eggs
- 1 egg
- 1 1/2 cups whipping cream
- 2 1/2 cups wild rice (cooked)
- 2 cups zucchini coarsely (grated)
- 1 cup crumbled chevre cheese
- 1/4 pound butter (unsalted)
- 2 tablespoons lemon juice (fresh)
- 3/8 cup parmesan cheese (grated)
- 3 tablespoons butter melted (unsalted)
- 1 teaspoon dijon mustard
- 1 tablespoon marjoram (chopped fresh)
- some stalk
- some salt and pepper
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.
