rice pumpkin quiche

[Guest guest]

this looks interesting -- brown rice crust

 

 

* Exported from MasterCook *

 

Rice and Pumpkin Quiche

 

Recipe By :Cole's Home Library Healthy Eating

Serving Size : 6 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CRUST:

Cooking spray

2 cups cooked brown rice

from about 3/4-cup raw rice

1 egg -- lightly beaten

1/4 cup dry bread crumbs

1/4 teaspoon dried Italian herb blend

FILLING:

1 pound pumpkin -- peel, seed, chop

2 eggs -- lightly beaten

1/2 cup skim milk

4 ounces smoked cheese (such as gouda) -- grated

 

Coat 8-inch pie pan with cooking oil spray. Combine rice, egg, breadcrumbs and

dried mixed herbs in bowl; press mixture over base and side of prepared pan.

Bake in 350F oven 15 minutes.

 

Meanwhile prepare filling: boil, steam or microwave pumpkin until tender, drain

and mash. Combine eggs, milk and cheese in medium bowl; add pumpkin. Mix well.

 

Spoon filling over crust. Bake at 350F for 30 minutes or until set. Serve

sprinkled with chopped fresh parsley, if desired.

 

TIP PUMPKIN Expected Yield: 1 pound fresh pumpkin = 1 cup cooked puree

 

Source: This recipe appears in the " Vegetarian " volume of this series. It may

also appear in other books in the series or other Cole publications or in books

from the Australian Women's Weekly.

 

Description:

" Serves 6 to 8 "

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Per Serving (excluding unknown items): 217 Calories; 8g Fat (34.0% calories from

fat); 11g Protein; 25g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol; 233mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat

Milk; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 4164 0 4644 0 0 5684

 

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