| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Hot cookes rice |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
tb |
Chooped green onion tops |
| 1 |
|
Egg white |
| 4 |
|
Eggs |
| 1 |
|
Egg yolk |
| 1 |
c |
Shredded Swiss cheese (4 ounces) |
| 2/3 |
c |
Milk |
| 1/4 |
c |
Sliced green onions |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground pepper |
| 1/4 |
ts |
Nutmeg |
| 1 |
pk |
(10 oz) frozen chopped spinach, thawed and pressed dry. |
INSTRUCTIONS
(from Betty Crocker Cook Book)
Heat oven to 325. Grease pie plate, 9x11/4 inches. Mix rice, Parmesan
chees, 1 tablespoon green onion tops and egg white with fork. Press mixture
evenly on bottom and up side of pie plate (do not leave any holes). Bake 5
minutes.
Beat eggs and egg yolk with hand beater in medium bowl until very foamy.
Stir in remaining ingredients. Pour into rice shell. Bake about 45 minutes
[It always takes longer for me close to an hour] or until knife inserted in
center comes out clean. Serve with additional Parmesan cheese if desired. 6
servings; 235 Calories per serving Posted to EAT-L Digest 16 Mar 97 by
Melissa Ray <MRay622@AOL.COM> on Mar 17, 1997
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