Recipe for Mushroom And Leek Quiche


1 1/2 cups hot cooked rice
1 egg white or
2 tablespoons cholesterol-free egg
1 cup coarsely chopped fresh
mushrooms (about 4 ounces)
1 cup thinly sliced leek (about 1
1/2 cup shredded lowfat Swiss cheese
-- (2 ounces)
2/3 cup mashed soft tofu
2/3 cup skim milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
5 egg whites or
3/4 cup cholesterol-free egg product*
4 drops red pepper sauce
2 drops yellow food color
*If using cholesterol-free egg
product; omit food color.


Heat oven to 350 degrees. Spray quiche dish or pie plate, 9 X 1-1/4 inches, with nonstick cooking spray. Mix rice and 1 egg white. Spread evenly on bottom and side of pie plate, covering plate completely, using rubber spatula. Bake uncovered 5 minutes. Increase oven temperature to 425 degrees. Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Cook mushrooms and leek in skillet 3 minutes, stirring occasionally, until tender. Place in pie plate. Sprinkle with cheese. Place remaining ingredients in blender or food processor. Cover and blend or process until smooth. Pour over cheese. Bake 15 minutes. Reduce oven temperature to 325 degrees. Bake 20 to 25 minutes or until knife inserted halfway between center and edge comes out clean. Let stand 10 minutes before cutting. 6 SERVINGS.

Betty Crocker's Low-Fat

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