1/2 c. dry rice
2 c. water
3 eggs (or 6 egg whites)
1 tbsp. grated Parmesan cheese (or light Cheddar)
1 (10 oz.) pkg. frozen chopped spinach or broccoli
Dash ground pepper
1 tbsp. lemon juice
1 med. onion, chopped (use 2 onions with spinach)
1 tbsp. butter
1 c. skim milk

Cook rice in water until tender. Drain and mix with 1 beaten egg and 1 tablespoon grated cheese. Press firmly into pie pan forming a crust. Bake crust for 3 minutes at 425. Remove from oven.

Cook spinach until defrosted in a little bit of water. Add pepper and lemon juice. Continue cooking until water has evaporated.

Saute onion in butter until lightly brown. Add to spinach. To the crust add spinach mixture. Sprinkle with remaining cheese. Mix 2 eggs with milk and pour into quiche. Bake 10 minutes at 425. Lower to 350 and bake 30 minutes longer.