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Title: Mushroom And Leek Quiche
Yield: 6 Servings

Ingredients

  1 1/2 c  hot cooked rice
      1    egg white or
      2 tb cholesterol-free egg
           product
      1 c  coarsely chopped fresh
           mushrooms (about 4 ounces)
      1 c  thinly sliced leek (about 1
           small)
    1/2 c  shredded lowfat Swiss cheese
           -- (2 ounces)
    2/3 c  mashed soft tofu
    2/3 c  skim milk
    1/4 ts salt
    1/8 ts ground nutmeg
      5    egg whites or
    3/4 c  cholesterol-free egg
           -product*
      4 dr red pepper sauce
      2 dr yellow food color
           *If using cholesterol-free
           -egg
           product; omit food color.

Instructions

Heat oven to 350 degrees. Spray quiche dish or pie plate, 9 X 1-1/4
inches, with nonstick cooking spray. Mix rice and 1 egg white. Spread
evenly on bottom and side of pie plate, covering plate completely, using
rubber spatula. Bake uncovered 5 minutes.
Increase oven temperature to 425 degrees. Spray 10-inch nonstick skillet
with nonstick cooking spray. Heat over medium heat. Cook mushrooms and
leek in skillet 3 minutes, stirring occasionally, until tender. Place in
pie plate. Sprinkle with cheese. Place remaining ingredients in blender or
food processor. Cover and blend or process until smooth. Pour over cheese.
Bake 15 minutes.
Reduce oven temperature to 325 degrees. Bake 20 to 25 minutes or until
knife inserted halfway between center and edge comes out clean. Let stand
10 minutes before cutting. 6 SERVINGS.

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NOTES : average

Contributor: Betty Crocker's Low-Fat

Preparation Time: 0:00

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