Mushroom And Leek Quiche
Description
This vegetarian quiche features a unique rice crust topped with sautéed mushrooms and leeks. The filling is made with tofu and egg whites for a lighter, cholesterol-free option. Baked until golden, it is a savory and satisfying main course perfect for lunch or dinner.Ingredients
Directions
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Heat oven to 350 degrees. Spray quiche dish or pie plate, 9 X 1-1/4 inches, with nonstick cooking spray. Mix rice and 1 egg white. Spread evenly on bottom and side of pie plate, covering plate completely, using rubber spatula. Bake uncovered 5 minutes. Increase oven temperature to 425 degrees. Spray 10-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Cook mushrooms and leek in skillet 3 minutes, stirring occasionally, until tender. Place in pie plate. Sprinkle with cheese. Place remaining ingredients in blender or food processor. Cover and blend or process until smooth. Pour over cheese. Bake 15 minutes. Reduce oven temperature to 325 degrees. Bake 20 to 25 minutes or until knife inserted halfway between center and edge comes out clean. Let stand 10 minutes before cutting. 6 SERVINGSNOTES : average
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shredded lowfat Swiss cheese
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 651.0kcal
- % Daily Value *
- Total Fat 18.7g29%
- Saturated Fat 8.4g43%
- Cholesterol 314.9mg105%
- Sodium 1485.9mg62%
- Total Carbohydrate 90.3g31%
- Dietary Fiber 4.3g18%
- Sugars 51.3g
- Protein 31.6g64%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
quiche, mushroom, leek, vegetarian, gluten free, french, egg white, tofu, rice crust, baking, main course, low cholesterol
