Tomato Lace Quiche

Name: Tomato Lace Quiche
Total time: P1H
Yield: 4
Cuisine: Fusion
Ingredients: rice; eggs; parmesan, parmigiano-reggiano cheese, grated; scallions, spring or green onions; butter; tomatoes; swiss cheese; parmesan, parmigiano-reggiano cheese, grated; eggs; evaporated milk; cottage cheese (low-fat 1%); italian herbs; salt; black pepper

Submitted by safrog

I loved the mixture of the parmesan and swiss cheeses in this. I didn’t realize I was almost out of rice so I ended up using 1.5c cooked rice and 0.5c cooked couscous. That turned out wonderful! I thought this would be more “tomato-y", and I used 1.5 cups of tomatoes, but it was still tasty. Also, I didn’t bother to peel or seed the tomatoes.

YIELD

4 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

Crust

CUPS RICE
cooked

EACH EGGS
beaten

TABLESPOON PARMESAN CHEESE
grated

Filling

CUP SCALLIONS, SPRING OR GREEN ONIONS
chopped

TEASPOON BUTTER
or margarine

CUP TOMATOES
peeled, seeded, coarsely chopped

CUP SWISS CHEESE
shredded

TABLESPOONS PARMESAN CHEESE
grated

LARGE EGGS

CUP EVAPORATED MILK
skim

CUP COTTAGE CHEESE (LOW-FAT 1%)

TEASPOON ITALIAN HERBS
or 1/2 t each of oregano and basil *

TEASPOON SALT

⅛

TEASPOON BLACK PEPPER
coarsely ground

Directions

Preheat oven to 425℉ (220℃).
In bowl, combine rice, egg and parmesan.
Press firmly into deep (10-inch) quiche dish or pie pan to form a crust.
Bake 3-minutes. Remove from oven.
Reduce oven temperature to 350℉ (180℃).
In skillet, sauté onion in butter, stirring until onion is soft. Remove from heat. Stir in tomato and cheeses. Spoon mixture into rice crust.
In large bowl beat together remaining ingredients. Pour mixture into rice crust.
Bake 35 minutes or until just set.
Let stand 5 minutes, then slice to serve.