Rice and Zucchini Quiche

375 ml cooked brown rice 1 1/2 cup
1 1/2 medium zucchini, shredded & drained 1 1/2
30 ml canned green chiles, chopped 2 tbsp
250 ml cheddar cheese, shredded 1 cup
2 eggs 2
3 egg whites 3
1 ml pepper 1/4 tsp

With moistened hands, press rice evenly into bottom and up sides of lightly greased 9 inch (23 cm) pie plate. Top evenly with zucchini and chiles.

In a medium bowl; combine 1/2 cup (125 ml) cheese, milk, eggs, egg whites and pepper. Pour over zucchini mixture. Sprinkle evenly with remaining cheese. Bake in preheated 375 F (190 C) oven for 45 minutes or until golden brown. Let stand 5 minutes before cutting.

Serves 6