200 grams virginia turkey ham Lala® Plenia®, chopped into small cubes
1 1/4 cups rice, cooked, drained, (315 g)
1 1/4 cups Manchego cheese, or gouda, grated, (250 g)
4 tablespoons Parmesan cheese, grated
2 onions, finely chopped
2 zucchinis, grated
1 carrot, grated
1/2 cups asparagus, canned, drained and chopped (1 can or 155g)
3 tablespoons pine nuts
3 eggs, lightly beaten
1/3 cups LALA® natural yogurt, sugar-free
black pepper, freshly ground
salt
vegetable oil, for greasing
1 1/4 cups evaporated milk, for the béchamel sauce (1 can)
2 tablespoons honey, unsalted, for the béchamel sauce
2 tablespoons wheat flour, for the béchamel sauce (50 g)
1/4 teaspoons nutmeg, for the béchamel sauce
black pepper, ground, for the béchamel sauce
salt, for the béchamel sauce
Preparation
25 mins
46 mins
Low
Cut the LALA® Plenia® Turkey Virginia Ham into small cubes, set aside.
Preheat the oven to 200 °C.
In a bowl, mix the cooked rice with the manchego cheese (or gouda), parmesan cheese, onion, zucchini, carrot, asparagus, pine nuts, eggs, yogurt, and LALA® Plenia® Turkey Virginia Ham; season with salt and pepper and combine.
With a spoon, place the mixture in a previously greased pie dish. Bake at 200 °C for 30 minutes, or until firm. Let cool.
For the béchamel sauce. Melt the butter in a saucepan over low heat, add the flour and mix. Gradually pour in the milk, stirring continuously to avoid lumps. Once done, add nutmeg, salt, and pepper. Continue mixing for 5 minutes until it thickens.
Finally, on a wide plate, serve the sauce to create a mirror at the bottom, place a slice of pie on top, and drizzle a little more sauce over the slice. Add finely chopped parsley for decoration and you’re done.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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