Flotentine pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Hot cookes rice |
| ¼ | cup | Grated Parmesan cheese |
| 1 | tablespoon | Chooped green onion tops |
| 1 | Egg white | |
| 4 | Eggs | |
| 1 | Egg yolk | |
| 1 | cup | Shredded Swiss cheese (4 ounces) |
| ⅔ | cup | Milk |
| ¼ | cup | Sliced green onions |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground pepper |
| ¼ | teaspoon | Nutmeg |
| 1 | pack | (10 oz) frozen chopped spinach, thawed and pressed dry. |
Directions
(from Betty Crocker Cook Book)
Heat oven to 325. Grease pie plate, 9x11/4 inches. Mix rice, Parmesan chees, 1 tablespoon green onion tops and egg white with fork. Press mixture evenly on bottom and up side of pie plate (do not leave any holes). Bake 5 minutes.
Beat eggs and egg yolk with hand beater in medium bowl until very foamy.
Stir in remaining ingredients. Pour into rice shell. Bake about 45 minutes [It always takes longer for me close to an hour] or until knife inserted in center comes out clean. Serve with additional Parmesan cheese if desired. 6 servings; 235 Calories per serving Posted to EAT-L Digest 16 Mar 97 by Melissa Ray <MRay622@...> on Mar 17, 1997