Caramelized Onion Pie with Rice Crust by Susan van Hezewijk and The Canadian Living Test Kitchen

This pie is lighter than a more traditional quiche because of the rice crust and light cheese. Other cheese substitutes could be Jarlsberg and Cheddar.

Servings: 6

Ingredients:

Nutritional Info
Per serving: about	-
cal	287
pro	16 g
total fat	10 g
sat. fat	3 g
carb	33 g
fibre	1 g
sodium	1.013 mg
% RDI:	-
calcium	18%

Preparation:

In saucepan, bring 2 cups (500 mL) salted water to boil; add rice. Reduce heat to low; cover and cook for about 25 minutes or until tender and liquid is absorbed. Remove from heat.

In bowl, beat together 2 of the eggs and 1/4 tsp (1 mL) each salt and pepper; stir into rice. Press onto bottom and up side of greased 9-inch (23 cm) pie plate, stopping 1/4 inch (5 mm) from edge. Bake on bottom rack of 350°F (180°C) oven for 15 minutes.

Meanwhile, in heavy skillet, heat 2 tsp (10 mL) vegetable oil over medium-high heat; cook onions, stirring occasionally, for 10 minutes. Reduce heat to medium; cook for 10 minutes longer or until golden and very soft.

In bowl, whisk together remaining eggs, cheese, milk and 1/2 tsp (2 mL) each salt and pepper; stir in onions. Pour into crust; bake on bottom rack of 350°F (180°C) oven for about 35 minutes or until golden and knife inserted in centre comes out clean