This veggie pie makes an ideal quick breakfast, lunch or dinner. Eggs and cottage cheese provide protein and healthy fats to boost your energy. Serve with a small salad of baby spinach or torn kale for a dose of iron and freshness, or pair a slice with warmed marinara for additional flavor.
Rice-Crusted Egg and Veggie Pie
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Ingredients
- 1½ cups cooked jasmine or basmati rice
- ½ cup grated Parmesan cheese
- 8 eggs divided
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 small yellow onion peeled and diced
- 1 cup asparagus trimmed and cut into ½-inch diagonal slices
- 1 cup finely diced mushrooms
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ cup cottage cheese drained of excess liquid if needed
- ½ cup shredded cheddar cheese
- ⅓ cup cornmeal
- 1 cup shredded carrot
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425°, and grease a 9-inch pie plate with nonstick spray. In a medium bowl, combine cooked rice, Parmesan, 1 egg white (yolk reserved) and salt. Pour into prepared pie plate and use a fork to press evenly into bottom and about 2 inches up the sides. Bake for 10 minutes. Remove from oven. Reduce oven temperature to 375°.
- In a large skillet over medium heat, heat olive oil. Add onion, and sauté for 5 minutes or until tender. Add asparagus and mushrooms, and sauté for 3–5 minutes or until tender. Add dried spices, and stir for 1 minute more. Remove from heat, and allow mixture to cool to the touch, about 5 minutes.
- To a bowl, add remaining 7 whole eggs plus the reserved egg yolk. Add cottage cheese, shredded cheese, cornmeal, shredded carrot, salt and pepper; stir with a fork or whisk to combine. Pour mixture into rice crust, and bake for 28–30 minutes or until egg mixture is firm in the center and just starting to turn golden brown. Cool for 5 minutes, and serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days; warm briefly before serving.
Recipe Notes
Nutrition Facts
Rice-Crusted Egg and Veggie Pie
Amount Per Serving
Calories 16299
Calories from Fat 126
% Daily Value*
Total Fat 14g
22%
Saturated Fat 6g
30%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 22mg
7%
Sodium 632mg
26%
Total Carbohydrates 22g
7%
Dietary Fiber 4g
16%
Sugars 2g
Protein 19g
38%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1 /6 of pie): 299 cal, 14g fat (6g mono, 2g poly, 6g sat), 22mg chol, 632mg sodium, 22g carb (4g fiber, 2g sugars), 19g protein
