We made ours with green beans, brocolli, and diced tomatoes. Yum!

Here's my lower fat version of the recipe:

Universal Quiche with Rice Crust

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups rice -- cooked
1 1/2 ounces cheese -- grated
1 egg
3 eggs
1 cup cheese -- grated
1 cup milk
2 cups vegetables -- cooked

Combine 2 cups cooked rice with 1.5 oz cheese and 1 egg. Pat into a pam-sprayed
pie pan and bake at 425 for 15 minutes or until just firm.

Combine remaining ingredients--can use any type of hard cheese; can substitute
half and half,evaporated milk, cream, sour cream, cottage cheese, or yogurt; use
any combination of vegetables but squeeze out excess liquid. Season as desired
with pepper, tabasco, dry mustard, garlic, etc.

Beat eggs, milk and seasonings together until just combined. Spread vegetable
fillings in crust and top with cheese. Pour over egg mixture. Bake for 10
minutes in a preheated oven at 425. Turn the temperature down to 350 degrees
and bake an additional 45 minutes or until golden brown and slightly puffed, and
knife comes out clean.