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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 180ºC. To make base, place rice, eggs, parmesan and herbs in a bowl. Mix well. Press into sides and base of pie tin. Place plastic wrap over rice and press into shape through this. Bake for 10 minutes.
2 To make filling, lightly spray a non-stick frying pan with oil and stir-fry onion and bacon until cooked. Place in rice crust together with pumpkin, spinach and cheeses.
3 In a bowl combine milk, eggs, thyme and pepper. Pour into tart over other ingredients. Sprinkle with sesame seeds. Cook for 35-45 minutes or until filling is set and surface is golden brown. Leave to rest for 5 minutes before serving.
Serve with a mixed salad.
Serve with a side salad: toss 8 cups mesclun greens with 4 diced tomatoes drizzled with a vinaigrette made with 4 tablespoons balsamic vinegar and 4 tablespoons olive oil.
Calories 349 cal
Kilojoules 1460 kJ
Total fat 15 g
Saturated fat 7 g
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