Ingredients
1 tbsp. olive oil
1 to 4 cloves garlic, crushed, peeled and minced
3 Italian tomatoes from a can, chopped
1 tsp. salt
1/4 tsp. ground pepper
1 cup cooked rice, cold
3 egg yolks plus 1 whole egg
1 pkg. (8 oz.) cream cheese, softened
1/2 cup heavy cream
1 9-inch pastry shell

Directions
Combine the olive oil, garlic, tomatoes, salt and pepper in a heavy skillet. Saute over low heat while stirring often, about 30 minutes. If the liquid boils away add a little juice from the canned tomatoes. Remove the mixture from the heat and cool. Mix with the rice.

Beat the eggs lightly with a wire whisk and stir into the rice mixture. Do not use an egg beater.

Combine the cream cheese and the heavy cream in a mixing bowl and beat until smooth. Stir into the egg-rice mixture. Pour into the pastry shell.

Bake at 375 degrees F. for 25 to 30 minutes or until a knife inserted in the center comes out clean. Serve hot. Makes 4 servings.