Tomato Lace Quiche

---------- Recipe via Meal-Master (tm) v8.02

Title: TOMATO LACE QUICHE
Categories: Low-fat, Lunch
Yield: 4 servings

---------------------------CRUST---------------------------
2 c Cooked rice
1 Egg, beaten
1 tb Grated parmesan cheese

--------------------------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.

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