Recipe - Flotentine Pie

1 One half cup Hot cookes rice
One fourth cup Grated Parmesan cheese
1 tablespoon Chooped green onion tops
1 Egg white
4 Eggs
1 Egg yolk
1 cup Shredded Swiss cheese (4
ounces)
2/3 cup Milk
One fourth cup Sliced green onions
One fourth teaspoon Salt
One fourth teaspoon Ground pepper
One fourth teaspoon Nutmeg
1 pack (10 oz) frozen chopped
spinach, thawed and pressed
dry.

(from Betty Crocker Cook Book)

Heat oven to 325. Grease pie plate, 9x1One fourth inches. Mix rice, Parmesan
chees, 1 tablespoon green onion tops and egg white with fork. Press mixture
evenly on bottom and up side of pie plate (do not leave any holes). Bake 5
minutes.

Beat eggs and egg yolk with hand beater in medium bowl until very foamy.
Stir in remaining ingredients. Pour into rice shell. Bake about 45 minutes
[It always takes longer for me close to an hour] or until knife inserted in
center comes out clean. Serve with additional Parmesan cheese if desired. 6
servings; 235 Calories per serving Posted to EATL Digest 16 Mar 97 by
Melissa Ray MRay622@AOL.COM on Mar 17, 1997