Rice, Cheddar & Spinach Pie

 INGREDIENTS

3 tbsp extra-virgin olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

3 cups cooked instant or quick-cooking brown rice

1 cup diced extra-sharp Cheddar cheese

½ tsp freshly ground pepper

¼ tsp salt

4 large eggs

¼ cup nonfat milk

Preparations 

Preheat oven to 425 degrees F. Generously coat a 9-inch pie pan with cooking spray.

Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic and spinach; cook, stirring, 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.

Whisk eggs and milk in a medium bowl. Stir into the spinach-rice mixture. Transfer to the prepared pan and smooth the top with a spatula.

Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.

 

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