Mushroom Chicken Quiche

• 2 1/2 c. cooked brown rice
• 5 egg whites, divided
• 1/2 lb. Velveeta Light pasteurized process cheese product, cubed
• 1/2 tsp. dried rosemary leaves, divided
• 1/4 c. skim milk
• 1 c. chopped cooked chicken
• 1 c. sliced mushrooms
• 1/8 tsp. pepper

1. Heat oven to 350u0b0.
2. Mix rice, 2 of the egg whites and 1/4 teaspoon of the rosemary.
3. Press onto bottom and sides of lightly greased 10-inch quiche dish or pie plate to form crust.
4. Bake 10 minutes.
5. Stir Velveeta Light pasteurized process cheese product and milk in saucepan over low heat until smooth.
6. Add remaining 3 egg whites, remaining 1/4 teaspoon rosemary, chicken, mushrooms and pepper; mix lightly.
7. Pour into crust.
8. Bake 35 to 40 minutes or until filling is set.
9. Garnish with fresh rosemary; if desired. Makes 8 servings (190 calories).

brown rice, egg whites, cheese, rosemary, milk, chicken, mushrooms, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579513 (may not work)