Complementary Pie

    1 hour 35 minutes

    A meat free egg pie that is baked with cheese, rice, beans and onion. It is seasoned with tarragon and baked until set and golden brown.

    Australian Capital Territory, Australia
    11 people made this

    Serves: 5 

    • 3/4 cup brown rice
    • 1/2 cup dry beans
    • 2 onions sliced
    • 1 tablespoon butter
    • 2 eggs, beaten
    • 1 cup milk
    • 1 cup grated cheese
    • 1 teaspoon salt
    • 1 teaspoon dried tarragon
    • 1/2 teaspoon Worcestershire sauce

    Preparation:15min  ›  Cook:1hour10min  ›  Extra time:10min cooling  ›  Ready in:1hour35min 

    1. Preheat the oven to 180 degrees C. Grease a 25cm pie dish.
    2. Cook beans and rice according to packet directions. Saute onions in butter until golden. Beat milk into eggs then stir in the cheese, salt, tarragon and Worcestershire sauce. Fold in cooked onions, rice and beans.
    3. Pour in the egg mixture into the prepared pie dish. Bake for 30 minutes in the preheated oven or until set and edges are brown. Let cool for 10 minutes before slicing into wedges to serve.

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    Reviews in English (2)


    I added the picture- used green pepper with the onions and also used canned bean mix for speed - sorry the picture was taken after my husband had a big helping  -  14 Apr 2016


    What temperature should this be baked at? I'm baking a double batch with paprika as no tarragon at 180C. Plus I added some diced sweet potato. I have a hungry family of six to feed! So far so good  -  23 Feb 2014