Title: Tomato Lace Quiche
Categories: Lowfat Pie Eggs
Yield: 4 Servings
| CRUST |
| 2 | c | Cooked rice |
| 1 | | Egg, beaten |
| 1 | tb | Grated parmesan cheese |
| FILLING |
| 1/4 | c | Chopped green onion |
| 1 | ts | Butter or margarine |
| 1 | c | Peeled, seeded and coarsely chopped tomatoes |
| 3/4 | c | Shredded swiss cheese (3 oz) |
| 2 | tb | Grated parmesan cheese |
| 3 | | Eggs |
| 1 | c | Evaporated skim milk |
| 1/2 | c | Low-fat cottage cheese |
| 1 | ts | Italian mixed herbs, or 1/2 t each of oregano & basil |
| 1/4 | ts | Salt |
| 1/8 | ts | Coarsely ground pepper |
1. Preheat oven to 425 degrees. 2. In bowl, combine rice, egg & parmesan.
3. Press firmly into deep (10-inch) quiche dish or pie pan to form a crust.
4. Bake 3-minutes. Remove from oven. 5. Reduce oven temperature to 350
degrees. 6. In skillet, saute onion in butter, stirring until onion is
soft. Remove from heat. Stir in tomato and cheeses. Spoon mixture into rice
crust. 7. In large bowl beat together remaining ingredients. Pour mixture
into rice crust. 8. Bake 35 minutes or until just set. 9. Let stand 5
minutes, then slice to serve.