Vegetable Quiche in Brown Rice Crust

1 ½ cups water
¾ cup brown rice
1 small or ½ medium yellow summer squash
2 medium Italian plum tomatoes
1 large green onion
2 cloves garlic
1 egg white
¼ tsp. salt
2 eggs
1 cup evaporated skim milk
¼ tsp. salt
1/8 tsp. pepper
1 tsp. dried basil
2 TBS grated Parmesan cheese

Place water in a small saucepan and bring to a boil over high heat. Add rice and stir. Return to boiling; reduce heat and simmer, covered, for 35-40 minutes, or until rice is tender and liquid is absorbed. Meanwhile, chop squash; cut tomatoes in half, scoop out juice and seeds with a spoon, then chop tomatoes; slice green onion; mince garlic. Preheat oven to 450 degrees. Spray a medium skillet and a 9-in. quiche dish or pie pan with vegetable oil spray. Saute squash, green onion, and garlic in skillet over medium-low heat for 5 minutes, or until crisp-tender, stirring occasionally. In a small mixing bowl, stir together cooked rice, egg white, and ¼ tsp. salt. Press mixture onto the bottom and up the sides of the pan. Bake, uncovered, for 5 minutes. Remove from oven and reduce temperature to 325 degrees. In a medium mixing bowl, stir together eggs, milk, ¼ tsp. salt, and pepper. Stir in cooked vegetable mixture, tomatoes, and basil. Pour egg mixture into hot rice crust. Sprinkle with Parmesan cheese. Bake for 35-40 minutes, or until a knife inserted in the center comes out clean. Let it stand 10 minutes before cutting. Serves 6

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