Cheesy Rice Pie | Saveur

Ingredients

• 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