Greek Vegetable Pie

Pleased with the result of this as I wasn't quite sure what to expect. I reduced the quantities to make two small ones rather than one large, and as a result had to use the rice, walnut and olive mixture as a base only (cheesecake style) rather than a full crust. I substituted broccoli for asparagus as suggested and used slightly less Feta but the result still had plenty of flavour. The crust came out mauve due to the Kalamata olives - next time I may try the sundried tomato alternative in the crust and add a few olives to the filling; I shall also cut the leek into shorter strands.

I would define this as a quiche or flan, rather than a pie, due to the custard-based filling and absence of top crust. I took the second one to work for lunch and it travelled well and was good at room temperature.