Chinese Quiche

1 cup hot cooked reg. rice

1 teaspoon soy sauce

1/4 teaspoon ginger

1 egg white

2 eggs plus 1 egg yolk

1 cup skim milk

3/4 teaspoon salt

1/2 can Chinese -- (16 oz. size)

vegetables -- drained (1 c.) 1 cup cut up cooked chicken

2 green onions -- sliced (with tops)

Pimiento strips Spicy Soy Sauce -- (below)

Heat oven to 350 degrees. Use 9 inch pie pan with non-stick finish or coat regu lar pie pan with vegetable spray-on for cookware. Beat rice, soy sauce, ginger and egg white with fork. Turn mixture into pie pan; spread evenly with rubber s craper on bottom and halfway up side of pie pan. (Do not leave any holes.) Beat eggs, egg yolk, milk and salt thoroughly; stir in vegetables, chicken and onio ns. Carefully pour into rice crust. Bake until knife inserted 1 inch from edge comes out clean, 30 to 40 minutes. Immediately run knife around edge to loosen crust. Let quiche stand 10 minutes before serving. Cut into wedges; garnish wit h pimiento strips and serve with Spicy Soy Sauce. 8 servings/135 calories each.

SPICY SOY SAUCE: Mix: 1/2 c. water 1/8 tsp. ginger ........ Recipe from "One Mi llion Recipes CD"

busted by Judy R.