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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 375�F. 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 350�F. 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