* Exported from MasterCook *

                         Rice and Zucchini Quiche

Recipe By     :Kristin
Serving Size  : 6     

Categories    : Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  ---------------------------------
  1 1/2           cups  cooked brown rice
  1 1/2         medium  zucchini -- shredded and drained
  2        tablespoons  green chilies -- canned and diced
  1                cup  shredded reduced fat Cheddar cheese
  1                cup  skim milk
  2                     eggs
  3                     egg whites
     1/4      teaspoon  black pepper

Preheat oven to 375 F.  Spray a 9" pie plate with nonstick cooking spray.

With moistened hands, press the rice evenly onto the bottom and up the
sides of the pie plate.  Top evenly with the zucchini and chilies.  (I use
a whole can of the chilies.)

In a medium bowl, combine 1/2 cup of the cheese, the milk, eggs, egg
whites, and pepper.  Pour over the zucchini mixture; sprinkle evenly with
the remaining 1/2 cup of the cheese.  Bake until the top is golden and a
knife inserted in the center comes our clean, about 45 minutes.  Let stand
5 minutes before serving.

Source:
  "Weight Watchers Simply the Best"

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Per Serving (excluding unknown items): 140 Calories; 3g Fat (21.6%
calories from fat); 11g Protein; 16g Carbohydrate; 1g Dietary Fiber; 67mg
Cholesterol; 184mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 0 Fat.

NOTES : Counts as 4