Preheat oven to 425°F. Spray pan with nonstick spray.
Mix rice, 2 tablespoons of cheese, and 1 egg white in a bowl. Moisten hands then press mixture into pan in the shape of a pie crust. Place in oven and bake for 5 minutes.
Combine onion, carrot, zucchini, chicken broth, and basil in a sauté pan. Cook over medium heat until veggies are softened, but still crisp. Remove from heat.
Combine cooked ingredients with skim milk, cheese, and remaining egg whites; pour into prebaked shell. Reduce oven to 350F and bake for 20-25 minutes.
Kindly Submitted by “The Everything Post-Weight Loss Cookbook”