Quiche with Rice Crust

Crust:
2 c rice, cooked
1 egg, beaten
1 t soy sauce

Filling:
1/2 lb vegetables and/or meat, chopped
4 eggs, beaten
1 1/2 c milk or light cream
1 c cheese, grated
1/2 t salt
dash of nutmeg
pepper to taste

Mix crust ingredients together and spread evenly to cover well-buttered pie plate. Bake crust at 350° for 10 minutes. Meanwhile mix eggs, milk, salt and seasonings. When crust comes out of oven, place chopped vegetable in crust and pour over egg mixture. Top with grated cheese. Bake for 45 minutes to until set. Allow to cool ten minutes before slicing. You may also wrap pie pan and freeze. Quiche may be served cold after thawing, or reheated at 350° for 20 minutes.

NOTES:
-We use less rice than the recipe calls for. Two cups of rice in a 9-inch pie plate makes for an excessively thick crust, in our opinion.
-After an hour in the oven, the crust edge can get pretty crunchy (we're talking teeth-shattering here). Make sure the egg mixture covers the edge of the crust when it goes back in the oven (another reason we reduce the amount of rice).
-We used plain old broccoli for our vegetable, but adding a bit of sausage or other
vegetables would make it more interesting.
-We substituted evaporated milk for the milk.