2 eggs
3/4 c. skim milk
1/4 c. plain low fat yogurt
1/4 tsp. salt
1/8 tsp. pepper
3 c. chopped spinach (broccoli also works well!)
3/4 c. shredded Swiss cheese, 3 oz.
Sweet red pepper rings; optional
Fresh parsley sprigs; optional

RICE CRUST:

Vegetable cooking spray
2 1/2 c. cooked parboiled rice
1 tbsp. butter, melted
1 egg, lightly beaten
1/4 c. shredded Swiss cheese, 1 oz.

Coat 9-inch pie plate well with cooking spray; set aside. Combine rice, butter, egg, and cheese; stirring until well blended. Press mixture evenly over bottom and up sides of pie plate.

Make filling: Combine eggs, milk, yogurt, salt, and pepper in container of an electric blender. Process 10 seconds or until smooth. Place spinach in 2 tablespoon water in a medium saucepan. Cover and cook over high heat 3 minutes or until tender. Drain well. Stir into egg mixture.

Combine and bake: Sprinkle cheese over bottom of rice crust. Pour filling over cheese. Cover edge of crust with aluminum foil. Bake at 350 degrees for 45 minutes or until set. Let quiche stand 10 minutes before cutting and serving. Garnish with red pepper rings and parsley, if desired. Serves 8.