Source: dLife

Rice-crusted quiche filled with turkey bacon, Swiss cheese, and onions.

Servings

Ingredients for Crust
1.5 cup cooked long grain brown rice
2 tbsp Cheese, parmesan, shredded
1 tbsp liquid egg substitute

Ingredients for Filling
1 yellow onion , cut into very thin wedges
1 tbsp cooking sherry , dry
1.25 cup low fat shredded swiss cheese
1 tbsp Flour, all purpose, bleached, enriched
1 pinch ground nutmeg
2 oz cooked turkey bacon , 5 slices, crumbled
1 cup liquid egg substitute
1.5 cup evaporated skim milk
2 tbsp Cheese, parmesan, shredded

1 Preheat the oven to 350 degrees F.
2 Spray a small non-stick skillet with cooking spray. Add the onions and sherry and place the skillet over medium heat. Cook, covered for several minutes, stirring occasionally until the onions are tender. Remove the skillet and set aside to cool slightly.
3 Make the crust by combining the rice, Parmesan cheese, and egg substitute in a medium bowl. Stir to mix well.
4 Coat a 9-inch deep-dish pie pan with cooking spray. Form the crust by patting the mixture evenly over the bottom and sides of the pan. Set aside.
5 Make the filling by combining the Swiss cheese, flour, and nutmeg in a medium bowl. Toss to mix well. Add the bacon and cooked onions and toss to mix. Stir in the egg substitute and evaporated milk.
6 Pour the filling into the crust and sprinkle with Parmesan cheese.
7 Bake for about 45 minutes until a knife inserted into the center of the quiche comes out clean and the top is browned.
8 Let the dish sit for 15 minutes. Cut into wedges and serve.

When cooking the onions (step 2), add a little water if the skillet gets too dry. However, only add enough to prevent scorching.