Name: Zucchini and egg rice pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: 40g butter; 2 garlic cloves, crushed; 1 brown onion, finely chopped; 8 eggs; 41.20 gm milk; 300.00 gm cooked white rice; 375.00 ml grated tasty cheese; 2 zucchini, thinly sliced; 20.00 ml finely chopped fresh oregano (or 1 tsp dried oregano); 1/2 bunch asparagus, trimmed, halved lengthways

Zucchini and egg rice pie

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Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

Quick and delicious gluten-free vegetarian zucchini and egg rice pie ready in just 30 minutes.

Ingredients:

40g butter
2 garlic cloves, crushed
1 brown onion, finely chopped
8 eggs
41.20 gm milk
300.00 gm cooked white rice
375.00 ml grated tasty cheese
2 zucchini, thinly sliced
20.00 ml finely chopped fresh oregano (or 1 tsp dried oregano)
1/2 bunch asparagus, trimmed, halved lengthways

Instructions:

Heat up the grill on medium-high heat.
In a 23cm round (base) ovenproof frying pan, melt butter over medium heat. Add garlic and onion, and cook for 5 minutes, stirring occasionally, until onion softens.
Whisk together eggs and milk in a bowl, then add rice and 1 cup of cheese. Season with salt and pepper. Quickly stir in the cooked onion using a slotted spoon.
Heat the pan and layer it with 1/3 of the egg mixture. Sprinkle most of the zucchini generously. Pour in half of the remaining egg mixture, sprinkle oregano and a bit of zucchini, then pour the rest of the egg mixture. Top with the remaining cheese, zucchini, and asparagus, gently pressing them into the mixture. Cook for 5 minutes.
Position the pan under the grill and cook for 4 to 5 minutes until a knife inserted into the center comes out clean. Allow to cool for 5 minutes before serving.

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