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.
- Portion size 6 servings
- Credits : © CanadianLiving.com
- 1 cup parboiled long-grain rice
- 7 eggs
- 3 onions sliced
- 1 cup shreddedd light Danbo-style cheese or other light cheese
- 1/2 cup milk
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
Nutritional facts <b>Per serving:</b> about
- Sodium 1013 mg
- Protein 16 g
- Calories 287.0
- Total fat 10 g
- Saturated fat 3 g
- Total carbohydrate 33 g
- Calcium 18.0