Vegetarian Pie Recipe

Great way to use up leftover rice! My husband needs his meat but I sometimes prefer to go without, and this pie packs in the flavours! I eat it with a salad, while I serve it to hubby as a side dish to his beef...

Ingredients
2 cups (300 g) cooked brown rice
1 2/3 cups grated, strong-flavoured cheese (or mixture of your favs)
4 TBSPS grated Parmesan cheese
2 shallots, chopped (or onions, chopped with a bit of garlic)
2 zucchini, grated
1 carrot, peeled and grated
1 cup (150 g) canned asparagus tips, drained (I used fresh, blanched OR any leftover, firm, cooked green veggie)
3 TBSPS pinenuts, toasted (or to taste)
3 eggs, lightly beaten
7 oz (220 g) unflavoured plain yogurt
Freshly ground black pepper, to taste

Directions
Pre-heat oven to 370 F (190 C / Gas mark 5)
Combine the rice, cheeses, shallots (or onions & garlic), zucchini, carrot, asparagus, pine nuts, eggs, and yogurt. Season with pepper.
Spoon mixture into a deep well-greased 9-inch (23-cm) springform pan.
Bake in pre-heated oven for 40 minutes or until firm.
Allow to cool for about 5 minutes, then carefully remove sides of springform pan. Cut into wedges and serve.