Name: Broccoli and tuna rice pie
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 1
Ingredients: 200.00 gm cooked rice (see note); 425g can tuna in springwater, drained well; 125.00 ml grilled capsicum, roughly chopped (see note); 250g broccoli, cut into small florets; 125.00 ml grated pizza cheese; 62.50 ml chopped fresh basil leaves; 40.00 ml finely chopped fresh chives; 8 eggs; 84.98 gm milk

Broccoli and tuna rice pie

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Prep Time:
15 minutes

Cook Time:
70 minutes

Total Time:
85 minutes

Delicious broccoli rice bake for a veggie-packed meal.

Ingredients:

200.00 gm cooked rice (see note)
425g can tuna in springwater, drained well
125.00 ml grilled capsicum, roughly chopped (see note)
250g broccoli, cut into small florets
125.00 ml grated pizza cheese
62.50 ml chopped fresh basil leaves
40.00 ml finely chopped fresh chives
8 eggs
84.98 gm milk

Instructions:

Preheat your oven to 180C/160C fan-forced and generously grease a 6cm-deep, 24cm round (top) pie dish.
Combine rice, tuna, capsicum, broccoli, cheese, basil, and chives in a bowl. Mix well. Transfer mixture to a pie dish. In another bowl, whisk together eggs and milk. Season with salt and pepper. Pour the egg mixture over the rice blend in the pie dish. Lightly tap the dish on the counter to release any air bubbles. Bake for 1 hour and 10 minutes or until set, tenting with foil if necessary to prevent over-browning. Allow to rest for 5 minutes before slicing into wedges and serving.

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