Mushroom & Chicken Quiche

1 1/2 c. cooked brown rice

5 egg whites, divided

8 oz. shredded cheddar cheese

1/2 tsp. rosemary, divided

1/8 tsp. black pepper

1 c. sliced mushrooms

1 c. chopped cooked chicken

1/4 c. skim milk

Preheat oven to 350 degrees.

Mix rice, 2 egg whites, and 1/4 tsp. rosemary. Press onto bottom and sides of a lightly greased 10-inch quiche dish or pie plate. Bake 10 minutes.

In a saucepan, melt cheese in milk until smooth. Add remaining egg whites, rosemary, pepper, mushrooms, and chicken. Mix lightly and pour into rice crust. Bake 35 to 40 minutes or until filling is set.

8 servings