Tomato Lace Quiche
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.
scallions, spring or green onions
peeled, seeded, coarsely chopped
cottage cheese (low-fat 1%)
or 1/2 t each of oregano and basil
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.