Tuna Quiche in a Rice Crust

Tuna Quiche in a Rice Crust

3/4 cup dry brown rice
2 cups water
3 eggs
1 teaspoon dill
1 (10 ounce) can tuna, well drained
1 tablespoon lemon juice
1 medium onion, chopped
1 tablespoon parsley, chopped
1 cup skim milk
1/3 cup sharp Cheddar cheese, grated
10 mushrooms, sliced
1/2 cup green bell pepper, chopped

Cook rice in water until tender, about 40 to 50 minutes. Mix with 1 beaten egg and dill. Press into 9-inch pie pan, forming crust. Bake at 350 degrees F for 8 minutes. Remove.

Mix tuna with lemon juice, onion and parsley.

Mix 2 remaining eggs with milk and Cheddar cheese.

Assemble quiche by placing mushrooms on the bottom of the crust. Add tuna mixture, then sprinkle with chopped pepper. Pour egg mixture over to cover. Bake at 450 degrees F for 10 minutes.

Reduce heat to 350 degrees F and bake 30 more minutes or until center is firm.