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Yield: 4 Servings
Ingredients:
* 2 c Cooked rice
* 1 Egg beaten
* 1 tb Grated parmesan cheese
* 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
Instructions:
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.
Ingredients:
* 2 c Cooked rice
* 1 Egg beaten
* 1 tb Grated parmesan cheese
* 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
Instructions:
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.
