Leek and rice pie!

This recipe is from a close family friend of mine, and I just love it! Give it a try yourself and you’ll see what I mean. It’s a pretty hearty vegetarian meal, but you could put some salad or veggies on the side if you fancy!

Serves 4-6


  • 1 Tbsp olive oil
  • 2-4 leeks (white bits only)
  • 30g baby spinach leaves
  • 4 eggs, whisked
  • 3/4c low fat milk
  • pinch nutmeg
  • chopped fresh parsley
  • 1/4c grated Parmesan cheese
  • 1/4c Gruyere cheese (or replace cheeses with 1/2c regular cheese – working on a student budget)
  • salt and pepper
  • 1/4c short brown rice
  • Optional: add canned tuna or salmon for extra protein


  1. Sauté leeks in oil until relatively soft – 5 mins
  2. Add spinach – 1 min
  3. Add a little water and leave to cool
  4. Cook the brown rice, in enough water to cover it. Cool the rice
  5. Add the eggs to the rice and mix together
  6. Spray a baking dish (20cm) and press the rice mixture into the dish using the back of a spoon
  7. Blind bake for 15 mins until firm
  8. Tip leek/spinach mixture into a bowl. Add milk, eggs, nutmeg, parsley, salt and pepper, and cheeses. (This is when you also add the canned fish if you are using any)
  9. Bake at 180 °C for 50 minutes

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