Crustless Rice and Zucchini Pie
A simple, crustless quiche that makes the most of the zucchini crowding gardens and groceries this time of year.
2 eggs lightly beaten
1 cup milk
2 1/4 cup cooked long-grain brown rice
1 1/2 cup grated zucchini, water squeezed out
3 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup (4 oz) shredded sharp cheddar cheese, divided
- Preheat oven to 375°F. Coat a 9-inch pie plate with cooking spray.
- In a large bowl whisk eggs and milk. Stir in rice, zucchini, parsley, salt, pepper and ½ cup cheese. Pour into pie plate. Sprinkle with remaining ½ cup cheese.
- Bake 30 minutes or until a knife inserted in middle comes out clean. Let stand 10 minutes before serving.