Tuna pie with rice crust

1.Preheat oven to 180°C/160°C fan-forced. Grease and line base and side of a 22cm springform pan with baking paper. Beat 3 eggs in a bowl. Add rice; stir to combine. Season. Spread rice mixture over base and about 3cm up sides of prepared pan. Bake 15 minutes.

2.Using hands, squeeze excess liquid from spinach. Whisk 4 of the remaining eggs in a bowl. Stir in spinach, capsicum, cream and tuna. Season. Pour mixture into dish (it’s okay if the filling is a little higher than the crust). Using the back of a spoon, make 4 indents in the top of the filling. Crack each of the remaining eggs into an indent. Bake 35 minutes or until filling is set. Cool in pan 10 minutes.

3.Serve pie warm or at room temperature.