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.

Related recipes