1 c. hot cooked reg. rice
1 tsp. soy sauce
1/4 tsp. ginger
1 egg white
2 eggs plus 1 egg yolk
1 c. skim milk
3/4 tsp. salt
1/2 can (16 oz. size) Chinese vegetables, drained (1 c.)
1 c. cut up cooked chicken
2 green onions, sliced (with tops)
Pimiento strips
Spicy Soy Sauce (below)

Heat oven to 350 degrees. Use 9 inch pie pan with non-stick finish or coat regular pie pan with vegetable spray-on for cookware. Beat rice, soy sauce, ginger and egg white with fork. Turn mixture into pie pan; spread evenly with rubber scraper on bottom and halfway up side of pie pan. (Do not leave any holes.)

Beat eggs, egg yolk, milk and salt thoroughly; stir in vegetables, chicken and onions. Carefully pour into rice crust. Bake until knife inserted 1 inch from edge comes out clean, 30 to 40 minutes. Immediately run knife around edge to loosen crust. Let quiche stand 10 minutes before serving. Cut into wedges; garnish with pimiento strips and serve with Spicy Soy Sauce. 8 servings/135 calories each.

SPICY SOY SAUCE:

Mix: 1/2 c. water 1/8 tsp. ginger