Rice And Zucchini Quiche

Recipe Ingredients

1 1/2 cups	240g / 8.5oz	Cooked brown rice
1 1/2 cups	355ml	Zucchini - shredded and drained (medium)
2 tablespoons	30ml	Canned chopped green chiles
1 cup	146g / 5.1oz	Shredded reduced-fat sharp cheddar cheese
1 cup	237ml	Skim milk
2		Eggs
3		Egg whites
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Preheat the oven to 375 degrees. Spray a 9-inch pie plate with nonstick cooking spray.

With moistened hands, press the rice evenly onto the bottom and up the sides of the pie plate. Top evenly with the zucchini and chiles.

In a medium bowl, combine 1/2 cup of the cheese, the milk, eggs, egg whites and pepper. Pour over the zucchini mixture; sprinkle evenly with the remaining 1/2 cup of the cheese.

Bake until the top is golden and a knife inserted in the center comes out clean, about 45 minutes. Let stand 5 minutes before serving.

This recipe yields 6 servings.

Per Serving: 175 Calories, 5 g Total Fat, 3 g Saturated Fat, 85 mg Cholesterol, 236 mg Sodium, 18 g Total Carbohydrate, 0 g Dietary Fiber, 13 g Protein, 239 mg Calcium.

Serving Provides: 1 Bread, 2 Protein/Milk.

Points Per Serving: 4.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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