Mushroom Rice Crust Quiche

Cooked mushrooms and rice form the crust, with sauteed green onions on top and reduced fat cheese evenly distributed.

Voila!  This was a great quick breakfast today too!

Now for the detail:

3/4 lb (12 Oz) fresh mushrooms, roughly chopped
1 cup cooked white rice (or brown)
8 green onions, cut in 1 inch pieces
2 slices reduced fat monterey jack cheese
1 cup fat free cottage cheese
3 eggs
1/2 teaspoon paprika (divided)
salt and pepper to taste

Saute the mushrooms in a skillet sprayed with Pam.  Add cooked mushrooms to 1 cup of cooked rice and form into a crust in a pie dish. (You can also spray that with Pam).  Saute the green onions and layer on top of the crust.  Cut slices of cheese and evenly distribute them over the pie.

Use a BLENDER to blend the eggs and cottage cheese adding 1/4 tsp of paprika and salt and pepper.  This makes the mixture very smooth for an even consistency.  Pour over the crust; sprinkle with the remaining paprika and bake for 30 minutes at 350F or until set.  It would be yummy to add some chopped up ham to this or some sauteed asparagus or spinach!  Remember that the sliced cheese is an "A" choice and the cottage cheese is FREE!