Gluten Free Vegetable Pie

• 3/4 cup rice
• 1 1/2 cups hot water
• 3 eggs
• 1 tablespoon fresh parsley, chopped
• 2 cups of chopped vegetables (zucchini, pumpkin, broccoli, capsicum)
• 20 g rice flour
• 1 cup skim milk
• salt & pepper
• 60 g reduced-fat cheese, grated

1. Place rice and hot water in microwave and oven proof pie plate. Microwave on HIGH (100%) power for 15 minutes, stirring occasionally. Stand for 5 minutes.
2. Use a fork to blend one egg, parsley, pepper into the rice. Press mixture against the sides of the pie plate.
3. Arrange vegetables in the rice case. Cover with plastic wrap and microwave on HIGH (100%) power for 5 minutes or until vegetables are tender.
4. Whisk remaining eggs into flour, one at a time until smooth. Add milk and seasonings. Pour mixture into rice crust and sprinkle with cheese.
5. Bake pie in a moderate oven (180u0b0C) for 45 minutes until set. Serve warm or cool.

rice, water, eggs, fresh parsley, vegetables, rice flour, milk, salt, cheese

Taken from www.food.com/recipe/gluten-free-vegetable-pie-261773 (may not work)