3 c. cooked, cooled brown rice
4 eggs
1/2 lb. zucchini, sliced
1/4 lb. sliced mushrooms
3/4 c. grated cheddar
1/4 tsp. salt
Dash of cayenne pepper
2 tbsp. butter
2/3 c. chopped onion
1 c. milk
Dash of nutmeg
Paprika

Stir rice and 1 egg together and with fork press on bottom and sides of a 10 inch greased pie plate. In skillet, melt 1 tablespoons of butter, add zucchini and cook until crisp-tender, 5 minutes. Take out and set aside.

Melt second tablespoon of butter, add onion and cook about 3 minutes. Add mushrooms and cook 2 to 3 minutes. Spread onion-mushroom mix on rice, sprinkle with cheese and top with zucchini.

Beat milk, 3 eggs, salt, cayenne and nutmeg together. Pour over crust and vegetable mix. Sprinkle with paprika. Cover rim of pie plate with foil and bake at 325 degrees for 45 to 55 minutes or until set. Let stand 10 minutes before serving. Makes 6 to 8 servings.