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

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

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
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

Ingredients

Amount	Measure	Ingredient	Features

Crust
473	ml	rice cooked
1	each	eggs beaten
15	ml	Parmesan cheese grated

Filling
59	ml	scallions, spring or green onions chopped
5	ml	butter or margarine
237	ml	tomatoes peeled, seeded, coarsely chopped
177	ml	swiss cheese shredded
3E+1	ml	Parmesan cheese grated
3	large	eggs
237	ml	evaporated milk skim
118	ml	cottage cheese (low-fat 1%)
5	ml	italian herbs or 1/2 t each of oregano and basil	*
1.3	ml	salt
0.6	ml	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.