---------- Recipe via Meal-Master (tm) v8.02
  Categories: Low-fat, Lunch
       Yield: 4 servings
       2 c  Cooked rice
       1    Egg, beaten
       1 tb Grated parmesan cheese
     1/4 c  Chopped green onion
       1 ts Butter or margarine
       1 c  Peeled, seeded and coarsely
            - chopped tomatoes
     3/4 c  Shredded swiss cheese (3 oz)
       2 tb Grated parmesan cheese
       3    Eggs
       1 c  Evaporated skim milk
     1/2 c  Low-fat cottage cheese
       1 ts Italian mixed herbs, or
            -1/2 t each of oregano &
     1/4 ts Salt
     1/8 ts Coarsely ground pepper
   1. Preheat oven to 425 degrees.
   2. In bowl, combine rice, egg & parmesan.
   3. Press firmly into deep (10-inch) quiche dish or pie
   pan to form a crust.
   4. Bake 3-minutes. Remove from oven.
   5. Reduce oven temperature to 350 degrees.
   6. In skillet, saute onion in butter, stirring until
   onion is soft. Remove from heat. Stir in tomato and
   cheeses. Spoon mixture into rice crust. 7. In large
   bowl beat together remaining ingredients. Pour mixture
   into rice crust.
   8. Bake 35 minutes or until just set.
   9. Let stand 5 minutes, then slice to serve.