Vegetarian Lentil and Rice Quiche

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Vegetarian Lentil and Rice Quiche
2 cups leftover rice
1 tbs margarine
1 egg, slightly beaten
1 cup grated Swiss cheese
1/2 cup sliced onions
1/2 cup sliced fresh mushrooms
1/2 cup diced green bell pepper
1 cup cooked lentils
2 tbs chopped fresh parsley
2 eggs
2 cups milk
2 tsp salt
1/8 tsp pepper
In a medium sized bowl, combine rice, melted margarine, and one slightly beaten egg. Pour into a buttered 9-inch pie plate, pressing against the sides and bottom to form a crust. Sprinkle one-half of the grated cheese on the bottom of the rice crust. Layer the vegetables and lentils on the cheese. Sprinkle the rest of the cheese over the vegetables. Sprinkle with chopped parsley.
Combine eggs, milk, salt and pepper in a small bowl and carefully pour over the quiche filling.
Bake in a 400-degree oven for 30 minutes or until a knife inserted two inches from the center returns clean. Center should be very moist and not quite set when quiche is done. It will set up quickly. Let quiche stand for 5 minutes before serving.

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