Pillsbury Canadian Baking Challenge

INGREDIENTS

½ pkg refrigerated Pillsbury* Pie Crusts (1 crust)

4 cups zucchini (thinly sliced in 2 inch long sticks)

1 cup heavy cream

¾ cup crumbled blue cheese

1 Tbsp instant stock mix (vegetable)

2 tsp caraway seeds

¼ tsp chili powder or cayenne pepper    

INSTRUCTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Prepare pie crust according to package directions for One Crust Filled Pie using a 9-inch (23 cm) pie plate. Place dough into baking dish and pre-bake pie crust shell for 5 minutes at 375 degrees F (190 degrees C).

2. Warm up heavy cream and melt in crumbled blue cheese. Add instant stock mix and caraway seeds. Let mixture cool down to room temperature.

3. Beat eggs and white wine (optional) and stir in cooled cream-blue cheese mixture. Season with chili powder or cayenne pepper – adjust to taste.

4. Fill the pre-baked piecrust with zucchini sticks. Pour cream-blue cheese mixture over zucchini.

5. Bake for 45 minutes at 375 degrees F (190 degrees C).

6. Cool and enjoy.