Ah, this one is so just for me - not Joe's cup of tea! Using the crust recipe provided in (link) "Gluten Free? Try This!", here goes:
Pat rice crust mixture into lightly greased quiche pan, spreading slightly up sides. Don't pre-bake yet! Layer with sliced Vidalia onion, spritz with EVOO and sprinkle on paprika, garlic powder and freshly ground pepper. Now pre-bake at 375 degrees till onions are softened and crust is well set.
Squeeze moisture out of thawed chopped or lightly steamed fresh spinach; spread over onions. Beat together fat-free Half & Half and eggs (easy on the yolks/extra on the whites), amount according to how covered you want your veggies to be. Top with slabs of firm Tofu and sliced, fresh tomatoes. Spritz again with EVOO; season as you wish; sprinkle with grated Parmesan cheese. Pop back into the oven for about half an hour or until set.
Delicious out of the oven or cold....great sliced and reheated directly on oven grate, allowing the rice crust to crisp even further. Calories are barely countable for a serving! Jazz it up with your favorite cheese, added with the eggs, if desired.
Bon Appetit!
