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

Cook rice in water until tender (about 30 minutes). Drain and mix rice with 1 beaten egg and 1 tablespoon of grated cheese. Press firmly into pie pan, forming a crust. Bake the crust for 3 minutes in a 425 degree oven. Remove.

Cook spinach until defrosted in a little bit of water. Add nutmeg, pepper and lemon juice. Continue cooking until all the water has evaporated. Saute onion in butter, until slightly brown. Add to spinach mixture, sprinkle with remaining cheese. Pour into crust.

Mix 2 eggs with milk and pour over spinach. Bake for 10 minutes at 425 degrees. Lower oven temperature to 350 degrees, bake 30 minutes longer or until quiche is done with a firm center. Approximate calories per serving: 185.