10.21.16 Wild Rice Squash & Goats Cheese Cake - WFSB 3 Connecticut

10.21.16 Wild Rice Squash & Goats Cheese Cake

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Cake for breakfast?  Yes, please.  Trust us, you’re going to want to make this.

Wild Rice Squash & Goats Cheese Cake 

Savory Custard Filling


  • 4 whole eggs
  • 1 ½ cup heavy cream
  • 1T herbs (as above)
  • *Wisk all ingredients together in bowl*
  • pinch of salt and pepper
  • 2 medium leeks or 1 large onion, diced
  • 2T butter
  • 4 cups roasted and peeled winter squash
  • 8 oz fresh goats cheese


  • Melt the butter and cook leeks or onions to soften.
  • Layer the leeks into the wild rice crust
  • Next place the squash and goats cheese evenly
  • Pour the custard mix over the vegetables and cheese
  • Return to oven and bake for 50-60 minutes, until set.
  • Remove from oven and let it rest for at least 30 minutes.
  • Serve with salad or glazed brussel sprouts and pears

*This can be made ahead and reheated*

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