Cheesy Rice Pie
This one-bowl savory pie is adapted from the No Frills Family Cookbook, a collection of dishes and techniques originally developed to use the utilitarian house brand products from the old school British Kwik Save grocery chain. Kwik Save called for canned asparagus, but we find that thin, fresh spears, when thinly sliced, cook perfectly in the eggy custard. To prepare it ahead of time for an easy brunch, lunch, or weeknight supper, mix everything together, transfer to the cake pan, wrap tightly, and refrigerate raw. Unwrap and bake an hour before you plan to serve.
- 2⅓ cups cooked long-grain rice
- 2¼ cups (8 oz.) coarsely grated mild cheddar cheese
- 10 oz. thin asparagus spears, cut on the bias in ¼-inch pieces (1⅔ cups)
- 2 small zucchini (13 oz.), coarsely grated
- 1 small red bell pepper (5 oz.), finely diced
- ½ cup thinly sliced scallions
- Kosher salt and freshly ground black pepper
- 3 large eggs, lightly beaten
- 1 cup (8¾ oz.) natural, whole milk yogurt
- Butter or olive oil for greasing the pan
- Preheat the oven (with one of its racks positioned in the center) to 375°F.
- To a large bowl, add the rice, cheese, asparagus, zucchini, bell pepper, and scallions and toss well to mix. Season to taste with kosher salt and freshly ground black pepper, then add the eggs and yogurt and stir until thoroughly combined.
- Lightly grease a 9-inch springform tin or cake pan, then transfer the rice mixture into it, smoothing the top with the back of a spoon. Transfer to the oven and bake until the pie is firm and set in the center and lightly browned, 35–40 minutes. Cool slightly before unmolding, then cut into slices and serve warm or at room temperature.