On Mon, 13 Oct 2008 15:35:00 -0700, "TammyM" >
wrote:

>(for the uninitiated, "Musgovian" is when you try to utilize those items in
>your refrigerator/pantry that "must go")
>
>I had an enormous quantity of leftover brown rice; egg whites; some red and
>yellow roasted red peppers; some spinach. Remembering (vaguely) a recipe
>from a lowfat cooking site, I pressed the cooked brown rice into a pie plate
>and "painted" it with egg white and baked it at 400F for 7-ish minutes. Let
>it cool. I sauteed some thinly sliced onions until light brown. Placed
>these in the cooled crust. I artfully arranged the pepper strips, sprinkled
>(sparingly) feta cheese and then the spinach. Mixed 4 more egg whites with
>about 1 cup of lowfat evap milk and poured over. It's baking in the oven
>right now and looks beautiful! If it tastes as good as it looks, I'll be
>very pleased indeed. If only I could find my dig cam....
>
>Anybody else come up with some creative Musgovian cuisine recently?

Not yet. Unless you count the tomatoes that I need to use up.

But I will be making something on the order of what you made in a day
or so. My sister devised this many years ago, as a twist on a
quiche. She uses cooked brown rice for a "crust, and then puts a sort
of quiche filling on top.

This one in particular has sliced tomatoes on top of the brown rice.
Then onion, green pepper, diced tomatoes, and basil (maybe
thyme/oregano too) are sauteed and cooked down til the mixture looses
it's moisture. After that it is added to a quiche type mixture of
eggs, milk and grated cheese (I use cheddar) and then poured on top.
Then baked til set, just like a quiche. It is pretty good!

Christine