Zucchini & Rice Pie

[judydawn]

Name of Recipe: Zucchini & Rice Pie
Number of People: Serves 2 but will serve 4 as part of a meal -  it can be doubled
Ingredients:

45g cheddar cheese cubed
250g zucchini - cut into 5 cm chunks
50g red onion
small handful parsley, remove stems
1 egg
40g uncooked long grain rice
1 tblspns olive oil
S & P to taste
2 sheets puff pastry, thawed


Preparation:

Preheat oven to 190^oC fan forced.
Grate cheese 4 sec/speed 8. Remove from bowl.
Add onion, zucchini & parsley to TM bowl and chop 2 sec/speed 5.
Add grated cheese, egg, rice, S & P and oil.
Mix 3 sec/reverse/speed 5.

Line a 20cm quiche dish or tin with pastry (I used a fluted, loose bottomed one).  Trim excess, pour in the filling and brush the top of the sides of the pastry with milk before topping with the remaining piece of pastry. Make 4 slits in the top with a knife. Brush the top with milk.

Bake 30 mins, remove the pie completely from the fluted tin (if using) and bake a further 10 minutes to crisp up the bottom of the pastry.

Converted and adapted for the Thermomix from Hugh Fearnley-Whittingstall's River Cottage Veg Everyday.

[Jamberie]

Looks delicious Judy, especially as it is zucchini season and we are bound to be eating a lot of it soon! One question, how much rice to add?

[judydawn]

Thanks Jamberie, have added that ingredient    It's a delicious pie and a great way to use up excess quantities of zucchini.  I would have liked to have made individual ones in the pie maker but of course the rice wouldn't have cooked in such a short time. Hugh did his in filo pastry but I prefer to use what I have on hand.

[Katiej]

That looks lovely Judy 
I definitely have to make that.

[judydawn]

Yes and thanks for lending me the book Katie - now I have to buy it as there are so many good recipes in there.  A vegetable book with some lovely recipes that can be served as sides as opposed to some vegie books which are more for vegetarians.

[kt2]

Looks lovely Judy
Is the rice raw or cooked?

[judydawn]

It's raw kt2.  As it cooks, it swells and takes care of any liquid in the pie 

[kt2]

Thanks Judy   

[Jamberie]

What a great recipe! Quick, easy & impressive....Thank you Judy

[Moo2]

We had this last night and it all went. Surprisingly tasty given the few ingredients and so easy. Will be making again regularly. Thank JD.

[judydawn]

Thanks girls, yes I agree it is tasty for so few ingredients Moo2.  Gorgeous photo Jamberie, the colours are so vibrant in your filling.

[Jamberie]

I did add a couple of shallots, just because they needed to be used, but I often find photos (particularly pastry & dough) come out darker in photos 
Thanks again for a great recipe.

[cookie1]

This looks lovely. I am always looking for recipes that have vegies in different ways, or as a main meal. What book was it please Judy or Katie?

What a dope. I know thank you as I have now looked at the bottom of the recipe.. I'm even more thrilled as I happen to know that the book will be under the Christmas tree for  me from DD. She obviously made a good choice when she selected it.

[judydawn]

You will love the book Cookie.  I've sent one to DD amongst her Christmas presents and have ordered one for myself after having a look through Katie's.  Amongst us all, we can fill the vegie thread here with some nice new recipes hopefully.

[Emme]

That pie looks great Judy, can't wait to try it.  We are starting to get Zuchinni's now.