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    Mushroom & Leek Quiche


    Source of Recipe


    Betty Crocker's Low-Fat

    List of Ingredients




    1 1/2 cups hot cooked rice
    1 egg white or
    2 tablespoons cholesterol-free egg
    product
    1 cup coarsely chopped fresh
    mushrooms (about 4 ounces)
    1 cup thinly sliced leek (about 1small)
    1/2 shredded lowfat Swiss cheese
    2/3 cup mashed soft tofu
    2/3 cup skim milk
    1/4 teaspoon salt
    1/8 teaspoon ground nutmeg
    5 egg whites or
    4 drops red pepper sauce
    2 drops yellow food color

    Recipe



    Heat oven to 350ºF. Spray quiche dish or pie plate, 9 X 1-1/4 inches, with nonstick cooking spray. Mix rice and 1 egg white. Spread evenly on bottom and side of pie plate, covering plate completely, using rubber spatula. Bake uncovered 5 minutes. Increase oven temperature to 425ºF.


    Spray 10-inch nonstick skillet with cooking spray. Heat over medium heat. Cook mushrooms and leek in skillet 3 minutes, stirring occasionally, until tender. Place in pie plate. Sprinkle with cheese. Place remaining ingredients in blender or food processor. Cover and blend or process until smooth. Pour over cheese. Bake 15 minutes.Reduce oven temperature to 325ºF. Bake 20 to 25 minutes or until knife inserted halfway between center and edge comes out clean. Let stand 10 minutes before cutting. 6 SERVINGS.

 

 

 

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