Spinach Rice Quiche

by Sarah Landes

Crust:
2 c. cold cooked rice
2 egg whites

Filling:
1 Tbl. margarine
1 pkg. frozen spinach, thawed and drained
2 oz. swiss cheese, shredded
1/2 c. parmesan cheese
2 eggs
1/4 tsp. salt
1/2 c. chopped onion
1/8 tsp. nutmeg
1/4 tsp. pepper
1/2 c. low-fat cottage cheese

In a bowl combine crust ingredients. Spread rice mixture evenly over bottom and up sides of a 9 inch pie pan, pressing lightly with a fork. Set aside. Melt margarine in saucepan, add onions and cook til tender. Stir in spinach, mix well. Sprinkle with cheese over bottom of crust. Top with spinach mixture. In bowl combine eggs, cottage cheese, salt, pepper and nutmeg. Pour over spinach. Bake 375° for 45 to 50 min. Serves 6.