| | Tomato Lace Quiche
CRUST
2 cups of cooked rice
1 Egg, beaten
FILLING
1/4 cup of chopped green onion
1 teaspoon of butter or margarine
1 cup of peeled, seeded & coarsely chopped tomatoes
3/4 cup of shredded Swiss cheese (3 oz)
2 tablespoons of grated parmesan cheese
3 Eggs
1 tablespoon of grated parmesan cheese
1 cup of evaporated skim milk
1/2 cup of low-fat cottage cheese
1 teaspoon of Italian mixed herbs, or 1/2 Teaspoon each of oregano & basil
1/4 teaspoon of salt
1/8 teaspoon of coarsely ground pepper
Preheat oven to 425ºF. In bowl, combine rice, egg & parmesan. Press firmly into deep (10-inch) quiche dish or pie pan to form a crust. Bake 3-minutes. Remove from oven. Reduce oven temperature to 350ºF. In skillet, sauté onion in butter, stirring until onion is soft. Remove from heat. Stir in tomato and cheeses. Spoon mixture into rice crust. In a large bowl beat together remaining ingredients. Pour mixture into rice crust. Bake 35 minutes or until just set. Let stand 5 minutes, then slice to serve.
Servings: 4 Back to Quiche recipes |
|
| |
|
Basic-Recipes.com
| 
|