Cheese Quiche In Brown Rice Shell
|Cooked brown rice||1 1⁄2 Cup (24 tbs)|
|Skim milk powder||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Freshly ground pepper||1 Dash|
|Potato flour/Brown rice flour||1 Tablespoon|
|Sharp cheddar cheese||1 1⁄4 Cup (20 tbs)|
Preheat oven to 375°F.
Press cooked rice into oiled, 9 inch pie plate.
Bake in preheated oven just until dry (about 5 minutes); cool.
Using medium sized bowl, beat eggs until light and fluffy.
Combine skim milk powder and water with a wire whisk and add to eggs, along with salt, pepper and nutmeg.
Add potato or brown rice flour to shredded cheese; toss lightly but thoroughly.
Put into cooled rice shell, spreading to edges of crust.
Pour egg milk mixture over all.
Place in a preheated oven and bake 10 minutes.
Reduce heat to 325°F. and continue to bake 25 to 30 minutes longer, or until filling puffs up and is golden brown.
Remove from oven; allow to set for about 5 minutes; cut in wedges and serve.