3/4 c. dry rice
1 1/2 c. water
3 eggs or substitute
4 tbsp. grated Parmesan cheese
1 (10 oz.) pkg. chopped spinach
1/2 tsp. nutmeg
Pepper
1 med. onion, chopped
1 tbsp. butter
1 c. skim milk

Cook rice in water until tender, about 30 minutes, drain and mix with 1 beaten egg and 1 tablespoon grated cheese. Press firmly into pie pan, forming a crust. Bake crust 13 minutes at 425 degrees. Remove from oven. Cook spinach until defrosted in a little water. Add nutmeg, pepper, lemon juice. Continue cooking until all water has evaporated. Saute onion in butter, until slightly brown. Add to spinach. To the crust add the spinach mixture, sprinkle with remaining 2 tablespoons of cheese. Mix 3 eggs with milk, pour into quiche. Bake 10 minutes for 425 degrees, lower to 350 degrees for 30 minutes longer.