Tomato Lace Quiche
235
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.
Ingredients
| Crust | |||
| 2 | cups |
rice
cooked |
|
| 1 | each |
eggs
beaten |
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| Filling | |||
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 1 | teaspoon |
butter
or margarine |
|
| 1 | cup |
tomatoes
peeled, seeded, coarsely chopped |
|
| ¾ | cup |
swiss cheese
shredded |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| 3 | large |
eggs
|
|
| 1 | cup |
evaporated milk
skim |
|
| ½ | cup |
cottage cheese (low-fat 1%)
|
|
| 1 | teaspoon |
italian herbs
or 1/2 t each of oregano and basil |
* |
| ¼ | 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.
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?
