Florentine Pie
Yield
6 servingsPrep
15 minCook
50 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
rice
hot cooked |
|
| ¼ | cup |
Parmesan cheese
|
|
| 1 | tablespoon |
scallions, spring or green onions
tops, chopped |
|
| 1 | each |
egg whites
|
*
|
| 8 | each |
egg whites
|
*
|
| 1 | cup |
cheddar cheese
shredded, white |
|
| ⅔ | cup |
milk, skim
|
|
| ¼ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 10 | ounces |
spinach
frozen, thawed and pressed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
rice
hot cooked |
|
| 59 | ml |
Parmesan cheese
|
|
| 15 | ml |
scallions, spring or green onions
tops, chopped |
|
| 1 | each |
egg whites
|
*
|
| 8 | each |
egg whites
|
*
|
| 237 | ml |
cheddar cheese
shredded, white |
|
| 158 | ml |
milk, skim
|
|
| 59 | ml |
scallions, spring or green onions
sliced |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 289 | ml/g |
spinach
frozen, thawed and pressed |
|
Directions
Heat oven to 325℉ (160℃).
Pam pie plate, 9 x 1¼ inches.
Mix rice, Parmesan cheese, 1 tablespoon green onion tops and the egg white with fork.
Press mixture evenly on bottom and up side of pie plate.
Do not leave any holes.
Bake 5 minutes.
Beat egg whites untill almost peaking.
Stir in remaining ingredients.
Pour into rice shell.
Bake about 45 minutes or until knife inserted in center comes out clean.
Serve with additional Parmesan cheese if desired.
