Shelly's Recipe

VEGGIE BROWN RICE CRUSTLESS PIE

Category: Quiche and Savory Tarts / Tartlettes

1 tablespoon butter
1/4 cup dry breadcrumbs
1 tablespoon olive or safflower oil
1 small onion, chopped
1/2 cup chopped bell pepper (a mix of colors if possible)
1 cup frozen spinach, thawed and squeezed dry
1 clove garlic, minced
1/2 cup corn kernels (fresh or frozen)
1/8 teaspoon nutmeg
1/4 teaspoon dried thyme OR 1 teaspoon fresh thyme, minced
1 cup cooked and cooled brown rice (you can use cooked white but you lose that wonderful nutty flavor)
1 3/4 cups milk
3 eggs, slightly beaten
1/4 cup sour cream or yogurt
1/4 teaspoon paprika
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Butter a 10 inch pie plate with butter and sprinkle with the bread crumbs. Tilt to coat the pie plate with the crumbs. Discard the excess crumbs.

In a skillet, over medium-high heat, heat the olive oil, then add the chopped onions and bell peppers and cook for 5 minutes, stirring often, to lightly brown the vegetables. Turn down the heat if they start to blacken. To the browned onions and peppers, add the spinach and garlic. Cook over medium-high heat, stirring often, until the mixture is heated through. Stir in the corn, nutmeg and thyme. Set aside to cool.

Preheat the oven to 350 degrees F.

Mix together the cooled rice and the cooled veggie mixture. Spread in the prepared pie plate. Set aside.

In a medium bowl whisk together the milk, eggs, sour cream or yogurt, paprika and salt and pepper to taste. Pour this milk mixture over the veggie-rice mixture in the pie plate. Sprinkle Parmesan cheese over the top.

When oven is at 350 degrees F, bake the pie for about 35 minutes, or until top is lightly browned and the middle is almost set. Remove from oven and let cool 10 minutes on a cooling rack. Cut into serving portions and serve or refrigerate and serve later at room temperature.