Recipe: Crispy Rice Crust Quiche
Breakfast and BrunchCRISPY RICE CRUST QUICHE
2 cups cooked brown rice (either instant or regular)
1 egg white or 2 tablespoons egg substitute
2 tablespoons grated Parmesan cheese
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
Egg substitute equivalent to 4 eggs
2/3 cup low-fat milk
Pinch nutmeg
1/4 cup fresh grated Parmesan cheese
1 large tomato, sliced
Preheat oven to 375 degrees F.
Combine the rice, egg white, Parmesan cheese, oregano, basil, pepper, and salt. Press into the bottom and up the sides of a 9-inch nonstick pie plate (or a Pyrex pie plate sprayed with nonstick spray).
Bake the rice crust for 5 minutes. Remove from the oven.
Combine the eggs, milk, nutmeg, and Parmesan cheese. Mix well. Pour into the rice crust.
Lower the oven to 350 degrees F. Bake quiche for 25 minutes.
Add tomatoes in a circle on top of the egg filling. Continue to bake until filling is set or a knife inserted near the center comes out clean and tomatoes are slightly browned, about 5-6 minutes.
Servings: 4
Nutritional Information Per Serving (1/4 of quiche): Calories: 220, Fat: 5 g, Cholesterol: 13 mg, Sodium: 490 mg, Carbohydrate: 29 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 16 g Diabetic Exchanges: 2 Starch, 1 Lean Meat
Source: Express Lane Diabetic Cooking by Robyn Webb
2 cups cooked brown rice (either instant or regular)
1 egg white or 2 tablespoons egg substitute
2 tablespoons grated Parmesan cheese
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
Egg substitute equivalent to 4 eggs
2/3 cup low-fat milk
Pinch nutmeg
1/4 cup fresh grated Parmesan cheese
1 large tomato, sliced
Preheat oven to 375 degrees F.
Combine the rice, egg white, Parmesan cheese, oregano, basil, pepper, and salt. Press into the bottom and up the sides of a 9-inch nonstick pie plate (or a Pyrex pie plate sprayed with nonstick spray).
Bake the rice crust for 5 minutes. Remove from the oven.
Combine the eggs, milk, nutmeg, and Parmesan cheese. Mix well. Pour into the rice crust.
Lower the oven to 350 degrees F. Bake quiche for 25 minutes.
Add tomatoes in a circle on top of the egg filling. Continue to bake until filling is set or a knife inserted near the center comes out clean and tomatoes are slightly browned, about 5-6 minutes.
Servings: 4
Nutritional Information Per Serving (1/4 of quiche): Calories: 220, Fat: 5 g, Cholesterol: 13 mg, Sodium: 490 mg, Carbohydrate: 29 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 16 g Diabetic Exchanges: 2 Starch, 1 Lean Meat
Source: Express Lane Diabetic Cooking by Robyn Webb
MsgID: 3144300
Shared by: Betsy at Recipelink.com
In reply to: Recipe: June 16, 2007 Recipe Swap (6 Recipes)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: June 16, 2007 Recipe Swap (6 Recipes)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: June 16, 2007 Recipe Swap (6 Recipes) |
Betsy at Recipelink.com | |
2 | Recipe: Crispy Rice Crust Quiche |
Betsy at Recipelink.com | |
3 | Recipe: Summer Corn Chowder |
Betsy at Recipelink.com | |
4 | Recipe: Philly Cheese Burger Wraps (using ground beef or grilled steak slices) |
Betsy at Recipelink.com | |
5 | Recipe: Rush-Hour Flatbread Pizza |
Betsy at Recipelink.com | |
6 | Recipe: Three-Cheese Stuffed Peppers (ricotta, parmesan, and mozzarella) |
Betsy at Recipelink.com | |
7 | Recipe: Alice's Chocolate Sauce |
Betsy at Recipelink.com |
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