"Christine Dabney" > wrote in message
news
> 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!

That sounds good too. DARN IT! I should have used some fresh oregano from
the garden....

Next time.

Oh and by the way, the "egg white" was actually Egg Beaters.

TammyM