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Breakfast - Quiche with Rice Crust

Source of Recipe

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List of Ingredients

2 cups cooked brown rice
1 egg white or 2 tablespoons egg substitute
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/4 teaspoon salt
egg substitute equivalent to 4 eggs
2/3 cup low fat milk
pinch of nutmeg
1/4 cup shredded Parmesan cheese
1 large sliced tomato


Recipe

Preheat oven to 375 degrees F.
Coat a 9 inch glass pie pan with cooking spray.
Combine the rice, egg white, grated Parmesan, oregano,
basil, pepper, and salt.
Press into the bottom and up the sides of pie pan.
Bake for 5 minutes.
Preheat oven to 350 degrees F.
Combine the eggs, milk, nutmeg, and shredded Parmesan.
Mix well and pour on top of crust.
Bake for 25 minutes.
When done, lay tomatoes in a circle on top.
Continue to bake until a knife comes out clean and
tomatoes are slightly browned, 5 - 6 minutes.
Makes 4 servings.

Nutritional info per serving:
220 Calories, Fat 5g, Cholesterol 3g, Cholesterol 13mg,
Sodium 490mg, Carbohydrate 29g, Dietary Fiber 2g,
Sugars 5g, Protein 16g
Diabetic exchanges: 2 Starch, 1 Lean Meat