| MUSHROOM CHICKEN QUICHE
2 1/2 cups of cooked brown rice
6 egg whites
1/2 teaspoon of rosemary
3/4 cup of skim milk
1/2 pound of Velveeta light, cubed
1 cup of cooked chicken, chopped
1 cup of sliced mushrooms
1/8 teaspoon of pepper |
|
Preheat oven to 350ºF. Mix rice, 2 egg whites (beaten), and 1/4 teaspoon rosemary. Press onto bottom and sides of lightly greased 9 inch pie plate to form crust. Bake 10 minutes. Stir milk and cheese product over low heat until smooth. Add remaining ingredients. Mix until well blended. Pour mixture into rice crust. Bake 50 to 55 minutes or until set. |
