10 oz. thin asparagus spears, cut on the bias in ¼-inch pieces (1⅔ cups)
2 small zucchini (13 oz.), coarsely grated
1 small red bell pepper (5 oz.), finely diced
½ cup thinly sliced scallions
Kosher salt and freshly ground black pepper
3 large eggs, lightly beaten
1 cup (8¾ oz.) natural, whole milk yogurt
Butter or olive oil for greasing the pan
Instructions
Preheat the oven (with one of its racks positioned in the center) to 375°F.
To a large bowl, add the rice, cheese, asparagus, zucchini, bell pepper, and scallions and toss well to mix. Season to taste with kosher salt and freshly ground black pepper, then add the eggs and yogurt and stir until thoroughly combined.
Lightly grease a 9-inch springform tin or cake pan, then transfer the rice mixture into it, smoothing the top with the back of a spoon. Transfer to the oven and bake until the pie is firm and set in the center and lightly browned, 35–40 minutes. Cool slightly before unmolding, then cut into slices and serve warm or at room temperature.
