Vegetarian Nut Pie

Serves: 6

Ingredients:

2 cups cooked brown rice
1 1/2 cups grated tasty cheese
1/4 cup grated Parmesan cheese
2 spring onions, chopped
2 zucchini, grated
1 carrot, grated
11 ounce (340 g) can asparagus cuts, drained
3 eggs
7 ounces (200 g) low-fat natural yogurt
Black pepper
1/4 cup toasted pine nuts
1 tablespoon toasted sesame seeds

Microwave Method:

1. Combine rice, tasty and Parmesan cheese, spring onions, zucchini, carrot, asparagus, eggs, yogurt, pepper and pine nuts. Mix well.
2. Spread evenly into a greased 9 1/2 inch (24 cm) flan dish.
3. Sprinkle with sesame seeds.
4. Cook for 14-16 minutes on MEDIUM HIGH.
5. Cut into wedges to serve.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Combine rice, tasty and Parmesan cheese, spring onions, zucchini, carrot, asparagus, eggs, yogurt, pepper and pine nuts. Mix well.
3. Spread evenly into a greased 9 1/2 inch (24 cm) flan dish.
4. Sprinkle with sesame seeds.
5. Place on Low Rack, cook for 18-22 minutes on LOW MIX/BAKE.
6. Cut into wedges to serve.