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

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