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Vegetable Quiche With Rice Crust

Serves eight

Crust:
2 cups cooked brown rice
2 large egg whites
1 tbs. finely chopped fresh parsley
1 tsp. finely chopped fresh oregano
1/4 tsp. sea salt
1/8 tsp. freshly ground black pepper

Filling:
1/2 tsp. extra-virgin olive oil
1/2 cup finely diced red bell pepper
1/2 cup finely diced mushroom
1/4 cup finely chopped red onion
1 cup chopped, packed fresh spinach
2 large egg whites
2 large eggs
3/4 cup fat-free milk
1/8 tsp. sea salt
1/8 tsp. freshly ground black pepper
Pinch of nutmeg
1/4 cup freshly grated Parmesan cheese

Preparation:
Preheat the oven to 350 degrees F.

For the crust: In a mixing bowl, combine the rice, egg whites, parsley, oregano, salt and pepper. Coat an 8-inch pie pan with cooking spray. Press the rice mixture over the bottom and up the sides of the pie pan to form a crust. Bake for 15 minutes or until the crust is set and lightly browned.

For the filling: Heat a sauté pan over medium heat and add the olive oil to lightly coat the bottom of the pan. Add the bell pepper, mushroom, onion and spinach; sauté until the onion softens, about five minutes. Remove from heat and set aside.

To assemble: Place the pie pan with prepared crust on a baking sheet. Spread the vegetables over the bottom of the crust and pour the egg mixture over them.

Bake for 55 minutes or until the eggs have set. Cut into eight wedges to serve.

Recipe excerpted from Conscious Cuisine by Chef Cary Neff (Sourcebooks, 2002).