Cheesy Rice Pie
An easy weeknight cross between a quiche and a risotto, this cheesy English pie is just the ticket for reinventing a fridge full of leftovers.
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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
- 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
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