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Cauliflower, Zucchini and Rice Pie

Source: Cooking at a Glance - Vegetables & Grains
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  3 Hours 30 Minutes
  Makes 6 side-dish or 4 main-dish servings
This vegetable pie will remind you of a quiche without a crust. Hearty enough for an entrée, it may also be served as a side dish or even a warming breakfast. A layer of wheat germ adds crunch and keeps the custard from sticking to the dish.
2/3-1 cup water
1/3 cup long-grain white rice, brown rice, or pearl barley
1/4 teaspoon salt
1/2 cup shredded zucchini
1/2 cup finely chopped cauliflower or broccoli
1 onion, chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil, crushed
2 tablespoons margarine or butter
3 beaten eggs
1 1/2 cups half and half, light cream, or milk
4 tablespoons grated Parmesan or romano cheese  
1 tablespoon toasted wheat germ
Cauliflower, Zucchini and Rice Pie Recipe at
In a medium saucepan bring 2/3 cup water to boiling for white or brown rice; use 1 cup water for barley. Add uncooked rice or barley and salt. Return to boiling; reduce heat. Cover and simmer till rice is tender, allowing 15 minutes for long-grain rice, 35 minutes for brown rice, and 45 minutes for barley. Remove from heat. Let stand, covered, for 5 minutes.

In a medium saucepan cook and stir zucchini, cauliflower or broccoli, onion, and basil in hot margarine or butter for 3-5 minutes, or till vegetables are tender but not brown. Stir in cooked rice, eggs, half-and-half, light cream, or milk, and 2 tablespoons of the Parmesan or romano cheese.

Generously grease a 9-inch pie plate or quiche dish. Sprinkle evenly with wheat germ. Turn mixture into prepared pie plate or quiche dish. Sprinkle with the remaining Parmesan or romano cheese. Bake, uncovered, in a preheated 350 degrees F oven for 30-35 minutes, or till a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting into wedges.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 side-dish or 4 main-dish servings
Calories: 222
Fat. Total: 15g
Fiber: 1g
Carbohydrates, Total: 14g
Sodium: 235mg
% Cal. from Fat: 61%
Cholesterol: 142mg
Protein: 8g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Mauryne, NJ Reviewed: 04/08/2008
This recipe is easy and delicious. I made it with broccoli and my family loved it.
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