Broccoli-Tomato Pie Recipe

Name: Broccoli-Tomato Pie
Yield: 4 servings
Cuisine: American
Ingredients: 2 1/2 c. cooked, leftover rice; 2 eggs, slightly beaten; 4 tsp. butter; 1 Tbsp. flour; 1 c. milk; 1 (10 oz.) pkg. frozen broccoli, thawed and chopped; 3/4 c. shredded Swiss cheese (3 oz.); 1/2 tsp. salt; 1/4 tsp. pepper; 1 medium size ripe tomato, sliced; 1/4 c. grated Parmesan cheese

Servings: persons

2 1/2 c. cooked, leftover rice
2 eggs, slightly beaten
4 tsp. butter
1 Tbsp. flour
1 c. milk
1 (10 oz.) pkg. frozen broccoli, thawed and chopped
3/4 c. shredded Swiss cheese (3 oz.)
1/2 tsp. salt
1/4 tsp. pepper
1 medium size ripe tomato, sliced
1/4 c. grated Parmesan cheese

1
Stir together rice and eggs in large bowl.
2
Melt butter in medium size saucepan.
3
Stir in flour; cook, stirring until smooth. Cook, stirring, until thickened and bubbly, about 2 minutes. Remove from heat; stir in broccoli, cheese, salt and pepper. Cool to lukewarm.
4
Stir broccoli mixture into rice. Turn into 9-inch pie plate.
5
Bake in preheated 350u00b0 oven for 25 to 30 minutes or until center almost set.
6
Remove from pan.
7
Arrange tomato slices around outer edge.
8
Sprinkle with Parmesan.
9
Broil 1 to 2 minutes or until golden.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 c. cooked, leftover rice, 2 eggs, slightly beaten, 4 tsp. butter, 1 Tbsp. flour, and more.

Yes, Broccoli-Tomato Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli-Tomato Pie

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