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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Combine rice, ¾ cup cheese and 1 egg.
  2. Press into bottom and sides of greased 10-inch pie pan.
  3. Arrange zucchini and tomato over crust.
  4. Cook Onion in butter in small saucepan until tender crisp; blend in flour.
  5. Add ½ cup milk; cook, stirring, until thick and bubbly. Remove from heat.
  6. Beat remaining ¼ cup milk, remaining 3 eggs, marjoram, salt and pepper; stir into onion mixture.
  7. Pour into prepared crust. Sprinkle with remaining ½ cup cheese.
  8. Bake at 350°F 35 to 40 minutes, or until set.
  9. Let stand 5 to 10 minutes before serving.
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