3/4 c. dry rice
1 1/2 c. water
6 egg whites (Egg Beaters may be used)
3 tbsp. grated Parmesan cheese
1 (10 oz.) pkg. frozen spinach
1/2 tsp. nutmeg
1/4 tsp. fresh ground pepper
1 tbsp. lemon juice
1 med. onion, chopped
1 tbsp. butter
1 c. skim milk

Cook rice in water about 30 minutes - drain and mix with 2 beaten egg whites and 1 tablespoon grated cheese. Press into pie pan forming a crust. Bake crust 3 minutes at 425 degrees. Remove from oven. Cook spinach until defrosted in a small amount of water. Add nutmeg, pepper, lemon juice. Continue cooking until all the water has evaporated. Saute onions in butter until slightly brown, add spinach.

Add spinach mixture to the crust with remaining two tablespoons cheese. Mix remaining egg whites with milk, pour into quiche. Bake for 10 minutes at 425 degrees, then lower temperature to 350 degrees and bake 30 minutes longer. Quiche is done when center is firm.