Ingredients:
Crust
1 (10 oz.) package long-grain brown rice, cooked
2 T. store-bought pesto
1 T. Parmesan cheese
1 egg

Filling
1/2 c. milk
1/2 c. egg substitute
salt and pepper to taste
dash of ground red pepper
1 egg
3/4 c. mozzarella cheese
1/4 c. (or 1 oz.) prosciutto, cut into thin strips
3 plum tomatoes, thinly sliced
1 T. basil, chopped

Preheat oven to 350 degrees. Cook rice according to directions, and once finished, combine it with pesto, Parmesan cheese and 1 egg. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake for 15 minutes and then, remove dish from oven.

Increase oven temperature to 400 degrees. To prepare filling, combine milk and next 5 ingredients (through 1 egg) in a bowl, and stir with a whisk. Then, sprinkle half of mozzarella and half of prosciutto into bottom of prepared crust. Top with half of tomato slices. Repeat with remaining mozzarella, prosciutto and tomatoes. Pour milk mixture over tomatoes, and bake for 10 minutes. Reduce oven temperature to 325 degrees, but do not remove tart from oven. Bake an additional 35 minutes or until set. Cool 10 minutes before serving. Sprinkle with fresh basil on top and cut into wedges.