Recipe: Florentine Pie with Rice Crust (using spinach and Swiss cheese, Betty Crocker Cookbook)

FLORENTINE PIE

"I got great reviews when I've made this at work." - Melissa

FOR THE RICE SHELL:
1 1/2 cups hot cooked rice
1/4 cup grated Parmesan cheese (plus additional for serving, optional)
1 tablespoon chopped green onion tops
1 egg white
FOR THE FILLING:
1 (10 oz) package frozen chopped spinach, thawed and pressed dry.
4 eggs
1 egg yolk
1 cup shredded Swiss cheese (4 ounces)
2/3 cup milk
1/4 cup sliced green onion
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Heat oven to 325 degrees F. Grease a (9 x 1 1/4-inch) pie plate.

Mix rice, Parmesan cheese, 1 tablespoon green onion tops and egg white with fork. Press mixture evenly on bottom and up side of the prepared pie plate (do not leave any holes).

Bake 5 minutes.

Beat the 4 eggs and 1 egg yolk with hand beater in medium bowl until very foamy. Stir in remaining ingredients for the filling. Pour into rice shell.

Bake about 45 minutes (it always takes longer for me close to an hour) or until knife inserted in center comes out clean.

Serve with additional Parmesan cheese if desired.

Makes 6 servings
Source: Melissa Ray, 1997 - adapted from Betty Crocker Cookbook