Rice and asparagus pie

Rice pie? Why not! Add pesto, eggs, leek, carrots, asparagus and cottage cheese, and you have a quick and easy meal that's perfect for lunch or a weeknight dinner!

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20 min
4 to 6
30 min
Freeze for three months.

  • Ingredients

    • 1½ cups (375 ml) cooked rice
    • 2 tbsp (30 ml) basil or sun-dried tomato pesto
    • 6 large eggs
    • 1 small leek, finely chopped
    • 1 clove of garlic, chopped
    • 1 grated carrot
    • 6 asparagus spears, cut into pieces
    • 1 cup (250 ml) cottage cheese
    • 2 tsp (10 ml) dried basil
    • Salt and pepper from the mill

  • Preparation

    1. Preheat oven to 375°F.
    2. In a bowl, mix the cooked rice and pesto. Mash this mixture into a deep pie plate.
    3. Mix all other ingredients and pour over rice. Cook for about 30 minutes or until eggs are cooked.

For the adventurers

Notes and tips

Add a few slices of chopped prosciutto to the egg mixture before cooking.

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