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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.













Trans-fat Free


2 cups rice
1 each eggs
1 tablespoon Parmesan cheese
¼ cup scallions, spring or green onions
1 teaspoon butter
or margarine
1 cup tomatoes
peeled, seeded, coarsely chopped
¾ cup swiss cheese
2 tablespoons Parmesan cheese
3 large eggs
1 cup evaporated milk
½ cup cottage cheese (low-fat 1%)
1 teaspoon italian herbs
or 1/2 t each of oregano and basil
¼ teaspoon salt
teaspoon black pepper
coarsely ground


  1. Preheat oven to 425℉ (220℃).

  2. In bowl, combine rice, egg and 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℉ (180℃).

  6. In skillet, sauté 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 278g (9.8 oz)
Amount per Serving
Calories 57925% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 240mg 80%
Sodium 363mg 15%
Total Carbohydrate 27g 27%
Dietary Fiber 2g 8%
Sugars g
Protein 52g
Vitamin A 19% Vitamin C 13%
Calcium 36% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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