Very good as part of a smorgasbord/buffet meal as it can be eaten hot or cold. Otherwise tasty as a light meal accompanied by a green salad. It contains neither gluten, nuts nor soy.

The 'pie' crust is made of well-cooked rice, eggs, chives, butter and cottage cheese pressed into a flan tin, pie plate or similar. The filling is cottage cheese, spring onions, butter and eggs.

Instead of using the recommended cottage cheese I tried ricotta once but it didn't work nearly as well as the cottage, and I've successfully used various other vegetables as part of the filling (think frittata or quiche).

This is a dish that's proved popular with family and friends - whether or not they have any food intolerances or allergies.