Title: Tomato lace quiche
 Categories: Low-fat, Pies, Eggs
      Yield: 4 Servings
 
MMMMM---------------------------CRUST--------------------------------
      2 c  Cooked rice
      1    Egg, beaten
      1 tb Grated parmesan cheese

MMMMM--------------------------FILLING-------------------------------
    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
 
  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.