1 1/2 cups Water
3/4 cup Brown Rice
1 small Baby Summer Squash (use Yellow Baby Summer Squash)
2 medium Plum or Roma tomatoes
1 clove Elephant Garlic minced
Vegetable Oil spray
1 Egg Whites
1/4 teaspoon Salt
2 Egg or Egg substitute equivalent
1 cup Evaporated Skim Milk
1/4 teaspoon Salt
1/8 teaspoon Organic Grinders, Rainbow Peppercorn
2 tablespoons Basil or Dill chopped
2 tablespoons Parmesan Cheese grated or shredded
Preheat oven to 450°. Bring water to boil over high heat. Add rice and stir. Return to boiling, then reduce heat and simmer, covered, for 35-40 minutes until rice is tender and liquid is absorbed.
Chop the squash. Cut the tomatoes in half, scoop out the seeds and juice, then chop.
Prepare the leek by cutting off dark green tops and root bottom, leaving only the faint green and white stalk. Split the leek in half from top to bottom. Slice the leek into 1/8 inch thick half moons and place in a colander to rinse under cold running water. Swish periodically to remove fine sand and dirt. Drain and set aside.
Spray a medium skillet and a 9 inch pie pan or quiche dish with vegetable oil spray. Sauté squash, green onion and garlic in the skillet over medium-high heat for 5 minutes until crisp-tender, stirring occasionally.
In a small mixing bowl stir together the cooked rice, the egg white and 1/4 teaspoon of salt. Press this mixture into the bottom and up the sides of the quiche dish, and bake uncovered for 5 minutes. Remove from the oven and reduce oven temperature to 325°.
In a medium mixing bowl, stir together the egg substitute, milk, 1/4 teaspoon of salt, and pepper. Stir in the cooked vegetable mixture, tomatoes, and basil. Pour egg mixture into hot rice crust. Sprinkle with Parmesan cheese. Bake for 35-40 minutes, or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. To serve cut into 6 wedges.
This lightened version of the rich, cheese-custard tart that originated in Alsace and Lorraine is a perfect one-dish meal for brunch, lunch or dinner.