Ingredients
• 1 cup cooked rice (see note)
• 425g can tuna in springwater, drained well
• 1/2 cup grilled capsicum, roughly chopped (see note)
• 250g broccoli, cut into small florets
• 1/2 cup grated pizza cheese
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons finely chopped fresh chives
• 8 eggs
• 1/3 cup milk
Method
1. Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 24cm round (top) pie dish.
2. Place rice, tuna, capsicum, broccoli, cheese, basil and chives in a bowl. Stir to combine. Spoon mixture into pie dish. Whisk eggs and milk together in a bowl. Season with salt and pepper. Pour over rice mixture. Tap dish on bench to remove air bubbles. Bake for 1 hour 10 minutes or until firm, covering with foil if over browning during cooking. Stand for 5 minutes. Cut into wedges. Serve.
