Mushroom Chicken Quiche - cooking recipe

Ingredients

2 1/2 c. cooked brown rice
5 egg whites, divided
1/2 lb. Velveeta Light pasteurized process cheese product, cubed
1/2 tsp. dried rosemary leaves, divided
1/4 c. skim milk
1 c. chopped cooked chicken
1 c. sliced mushrooms
1/8 tsp. pepper

Preparation

Heat oven to 350\u00b0.
Mix rice, 2 of the egg whites and 1/4 teaspoon of the rosemary.
Press onto bottom and sides of lightly greased 10-inch quiche dish or pie plate to form crust.
Bake 10 minutes.
Stir Velveeta Light pasteurized process cheese product and milk in saucepan over low heat until smooth.
Add remaining 3 egg whites, remaining 1/4 teaspoon rosemary, chicken, mushrooms and pepper; mix lightly.
Pour into crust.
Bake 35 to 40 minutes or until filling is set.
Garnish with fresh rosemary; if desired. Makes 8 servings (190 calories).