Ingredients
- 96 mc-recipe
- 12 oc
- 9 pie (pan)
- 4 eggs
- 1 egg
- 350 ml whipping cream
- 300 gr wild rice (cooked)
- 270 gr zucchini coarsely (grated)
- 160 gr crumbled chevre cheese
- 65 gr butter (unsalted)
- 30 ml lemon juice (fresh)
- 28 gr parmesan cheese (grated)
- 26 gr butter melted (unsalted)
- 5 ml dijon mustard
- 2 gr 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 180ºC oven until filling is set and the top is golden, about 30 to 35 minutes. Serve hot or at room temperature.
