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Crispy Rice Crust Quiche

Source of Recipe

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Crispy Rice Crust Quiche

Exchanges
Yield: 4 servings.

2 cups cooked brown rice (either instant or regular)
1 egg white or 2 tablespoons egg substitute
2 tablespoons grated Parmesan cheese
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon fresh ground black pepper

Egg substitute equivalent to 4 eggs
2/3 cup low-fat milk
Pinch of nutmeg
1/4 cup fresh grated Parmesan cheese
1 large tomato, sliced

Preheat oven to 375ºF. Combine the rice, egg white, Parmesan cheese, oregano, basil, and pepper. Press into the bottom and up the sides of a 9-inch nonstick pie plate (or a Pyrex pie plate sprayed with nonstick spray.) Bake the rice crust for 5 minutes. Remove from the oven.

Combine the eggs, milk, nutmeg, and Parmesan cheese. Mix well. Pour into the rice crust. Lower the oven to 350ºF. Bake quiche for 25 minutes.

Add tomatoes in a circle on top of the egg filling. Continue to bake until filling is set or a knife inserted near the center comes out clean and tomatoes are slightly browned, about 5-6 minutes.

One slice equals: Calories: 220...Protein: 16 g...Sodium: 490 mg...Cholesterol: 13 mg...Fat: 5 g...Carbohydrates: 29 g ++++ Exchanges: 2 Starch, 1 Lean Meat