6 Serves
55 Mins
Preheat your oven to 230°C. In a mixing bowl, combine the cooked rice, white cheese, and one egg. Mix until well incorporated.
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Vitamin E
2 mg / 15 mgVitamin K
20 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
83 µg / 400 µgCalcium
517 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
265 mg / 420 mgPhosphorus
843 mg / 1,250 mgPotassium
1001 mg / 4,700 mgSodium
1592 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
85 µg / 55 µgFiber
4 g / 28 gSugar
12 g / 50 gSaturated Fat
11 g / 20 gCholesterol
67 mg / 300 mgCaffeine
0 mgNet Carbs
122 gAlcohol
0 g
Press the rice mixture evenly into a pie dish to form a crust about 1/4 inch thick. Bake for 5-7 minutes until the edges and bottom are lightly golden.
In a large bowl, whisk together the remaining eggs, milk, mixed vegetables, fresh dill, mint, green onions, feta cheese, salt, and pepper.
Reduce the oven temperature to 190°C. Pour the egg and vegetable mixture into the pre-baked rice crust. Bake for 30-35 minutes until the center is set and the top is golden brown.
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Chinese
French