Spinach Quiche In A Rice Crust - cooking recipe

Ingredients

3/4 c. dry rice
1 1/2 c. water
3 eggs or 6 egg whites
3 Tbsp. grated Parmesan
1 pkg. frozen spinach, chopped and drained
1/2 tsp. nutmeg
pepper to taste
1 Tbsp. lemon juice
1 medium onion, chopped
1 Tbsp. margarine
1 c. skim milk

Preparation

Cook rice in water until tender; drain and mix with 1 beaten egg and tablespoon cheese.
Press firmly into 9-inch pie pan to form crust.
Bake crust 3 minutes in 425\u00b0 oven.
Saute onion in margarine until slightly brown.
Add to spinach, nutmeg, pepper and lemon juice.
Put in crust; sprinkle with remaining cheese. Mix 2 eggs with milk and pour into quiche.
Bake 10 minutes at 425\u00b0.
Lower temperature to 350\u00b0 and bake 30 minutes longer.
Done when center is firm.
Makes 6 servings, approximately 185 calories per serving.