SPINACH QUICHE IN RICE CRUST

FOR THE CRUST:
2 cups cooked regular rice
4 oz. (1 cup) shredded Colby or Swiss cheese
1 egg
FOR THE FILLING:
1 (10 oz.) pkg. frozen chopped spinach
2 eggs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped onion (or 2 tablespoons finely chopped shallots)
1/4 teaspoon ground nutmeg
1 cup cottage cheese
1/4 cup half-and-half
1 tablespoon lemon juice
1 tablespoon margarine or butter, softened
additional shredded cheese and tomatoes (optional, for garnish)

Heat oven to 350 degrees F. Grease 9-inch pie pan.

Combine cooked rice, cheese and 1 egg; blend well. Spread rice mixture evenly over bottom and up sides of pan, pressing lightly with fork to form crust. Set aside.

Cook spinach as directed on package; drain thoroughly. Set aside.

In large bowl, beat eggs. Add cooked spinach and remaining filling ingredients; blend well. Pour filling into prepared crust.

Bake at 350 degrees F for 40 to 50 minutes or until knife inserted near center comes out clean. Let stand a few minutes before serving. If desired, garnish with additional shredded cheese and tomatoes.

TO MAKE AHEAD:
Prepare crust and filling as directed above. Refrigerate crust and filling separately until just before baking. Pour filling into crust. Bake as directed above.

MJCROWA VE DIRECTIONS:
Lightly grease 9-inch microwave-safe pie pan. Prepare crust as directed above. Spread crust mixture in pie pan. Microwave on HIGH for 2 to 3 minutes or until crust is slightly set.

In medium bowl, combine spinach, eggs. Parmesan cheese, onion, nutmeg, 1/2 cup cottage cheese, lemon juice and 1/4 cup dry bread crumbs; stir until well blended. Spread filling in prepared crust Cover with plastic wrap. Elevate on inverted microwave-safe pie pan or on shelf provided. Microwave on HIGH for 8 to 11 minutes or until center is set, rotating 1/2 turn halfway through cooking.

Makes 4 to 6 servings
From: Recipelink.com
Source: Recipe booklet: Quick-to-Make Recipes, Pillsbury Classic Cookbooks #53, 1985