Tomato lace quiche
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cooked rice |
| 1 | Egg, beaten | |
| ¼ | cup | Chopped green onion |
| 1 | teaspoon | Butter or margarine |
| 1 | cup | Peeled, seeded and coarsely chopped tomatoes |
| ¾ | cup | Shredded swiss cheese (3 oz) |
| 2 | tablespoons | Grated parmesan cheese |
| 3 | Eggs | |
| 1 | tablespoon | Grated parmesan cheese |
| 1 | cup | Evaporated skim milk |
| ½ | cup | Low-fat cottage cheese |
| 1 | teaspoon | Italian mixed herbs, or 1/2 t each of oregano & basil |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Coarsely ground pepper |
Directions
CRUST
FILLING
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.