Rice and Asparagus Pie

A 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
Freezes for up to 3 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 garlic clove, minced
    • 1 carrot, grated
    • 6 asparagus spears, cut into pieces
    • 1 cup (250 ml) cottage cheese
    • 2 tsp (10 ml) dried basil
    • Salt and freshly ground pepper

  • Preparation

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

For the adventurers

Notes and tips

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

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