A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Crispy Rice Crust Quiche
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- #90005
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups cooked brown rice (either instant or regular)
1 egg white
OR
2 tablespoons egg substitute
2 tablespoons grated Parmesan cheese
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 eggs, or egg substitute equivalent
2/3 cup low-fat milk
1 pinch nutmeg
1/4 cup fresh grated parmesan cheese
1 large tomato, sliced
directions
Preheat oven to 375 degrees F. Combine the rice, egg white, Parmesan cheese, oregano, basil, pepper, and salt.
Press into the bottom and up the sides of a 9-inch nonstick pie plate (or a Pyrex pie plate sprayed with nonstick spray). Bake the rice crust for 5 minutes. Remove from the oven.
Combine the eggs, milk, nutmeg, and Parmesan cheese. Mix well. Pour into the rice crust.
Lower the oven to 350 degrees F. Bake quiche for 25 minutes.
Add tomatoes in a circle on top of the egg filling. Continue to bake until filling is set or a knife inserted near the center comes out clean and tomatoes are slightly browned, about 5-6 minutes.
added by
sandralynn
nutrition data
Nutritional data has not been calculated yet.
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