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.
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|Serving Size: 1 Serving (650g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 228 (33%)|
|Amt Per Serving||% DV|
|Total Fat 25.3g||34 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 853.3mg||263 %|
|Sodium 449.7mg||16 %|
|Potassium 352.9mg||9 %|
|Total Carbohydrate 76.5g||22 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 72.6g|
|Protein 36.8g||53 %|
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Calories per serving: 690
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