Zucchini-tomato Quiche With Rice Crust Recipe

Directions:

1. Preheat oven to 350* F. Combine cooked rice, 3/4 cup of the mozzarella, and 1 egg (prep time above includes having to cook rice first)
2. Press into bottom and sides of a buttered 10 deep pie pan (prefer glass, prettier presentation)
3. Arrange zucchini slices and tomato over crust;
4. Melt butter in a small pan and saute onion until tender;
5. Blend in flour, stir in 1/2 cup milk and cook, stirring constantly, until thick and bubbly;
6. Remove from heat;
7. Beat remaining eggs and milk with salt, pepper, and basil;
8. Stir in onion mixture and pour over vegetables in crust.
9. Bake for 30 minutes. Remove and top with remaining mozzarella and parmesan cheeses.
10. Return to oven for about 10 minutes or until set and cheese is bubbly.
11. Let stand for about 10 minutes before slicing.
12. YUM - Great served with a green salad and some wine.