Vegetarian Rice Crust Quiche

3 large eggs
6 egg whites
2 cups (one package)Uncle Ben's Ready Rice, Buttery Flavor (or 2 cups of any cooked flavored rice)
1/4 c. fat free milk
1 c. chopped fresh asparagus
1 c. chopped fresh mushrooms
1/2 c. chopped red onion
1/2 c. shredded part-skim mozzarella cheese
2 Quorn Naked "chicken" cutlets, diced (These can be found at health food stores and well stocked supermarkets. They are meatless and soy-free and provide high-quality protein. You could substitute any other vegetarian chicken product or maybe even real chicken.
3 cloves minced garlic
1 tsp. salt
1 tsp. dried thyme
1/2 tsp. ground black pepper

Preheat the oven to 375 degrees and spray a glass 8x8 pan with nonstick spray. Combine rice and milk in a food processor and blend until rice is in small pieces. Spread rice mixture in an even layer across the bottom of the pan. Brush with some of the egg white and bake for 10 minutes.
While the crust is baking, make the filling. Beat the eggs and egg whites together in a large bowl, then add the remaining ingredients.
When the crust comes out of the oven, pour in filling mixture and spread evenly. Bake for approximately 30 minutes or until set and golden brown around the edges. Let stand for 10 minutes after baking. Makes four 4x4 inch servings.

Number of Servings: 4

Recipe submitted by SparkPeople user TOPEACE.