Crustless Rice and Zucchini Pie

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/26/2020

A simple, crustless quiche that makes the most of the zucchini crowding gardens and groceries this time of year.

Serves: 4 Save

Ingredients (8)

  • 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

Directions

  1. Preheat oven to 375°F. Coat a 9-inch pie plate with cooking spray.
  2. 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.
  3. Bake 30 minutes or until a knife inserted in middle comes out clean. Let stand 10 minutes before serving.