3/4 c. dry rice
1 1/2 c. water
3 eggs (6 egg whites or egg substitute equal to 3 eggs)
1 tbsp. grated Parmesan cheese
1 (10 oz.) pkg. frozen, chopped spinach
1/2 tsp. nutmeg
Freshly ground black pepper
1 tbsp. lemon juice
1 med. onion, chopped
1 tbsp. butter
1 c. skim milk

Cook rice in water until tender (approximately 30 minutes); drain and mix with beaten egg and 1 tablespoon grated cheese. Press firmly into pie pan, forming a crust. Bake the crust for 3 minutes at 425 degrees. Remove from the oven. Cook spinach until defrosted in a little bit of water. Add nutmeg, pepper, and lemon juice. Continue cooking until all water has evaporated. Saute onion in butter until slightly brown. Add to spinach. To the crust, add the spinach mixture; sprinkle with remaining 2 tablespoons quiche. Bake for 10 minutes at 425 degrees. Lower temperature to 350 degrees; bake 30 minutes longer. Quiche is done when center is firm. Yield: 6 servings.