Low Fat Quiche With Rice Crust

I'm not sure where I got this recipe, but it makes a nice, much lighter than normal, quiche. I like it made with broccoli and mushrooms, and served with fresh tomato slices. I do steam the broccoli a bit before hand if it is frozen.

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 8 slices

Ingredients

• 1 1⁄2 cups cooked brown rice
• 1  egg white, slightly beaten
• 2  eggs
• 5  egg whites
• 8  ounces  cooked chicken breasts, diced
• 2  cups  vegetables, chopped small (ie, onion, pepper, broccoli)
• 1 1⁄2 cups skim milk
• 100  g  goat cheese

Directions

1. Preheat the oven to 350°F/180°C.
2. Mix the rice and slightly beaten egg white to make the crust. Spread in a large pie pan, or small rectangular pan. Bake for 5 minutes.
3. Beat the eggs and remaining 5 egg whites. Add the remaining ingredients and mix.
4. Pour onto the crust and bake for 40-50 minutes, until set.