Rice-crust quiche

Yield: 6 Servings

Measure Ingredient
2½ cup Cooked rice, warm
¼ cup Butter or margarine, melted
1½ cup Fully cooked ham, finely chopped
1 cup Shredded cheddar cheese
1 cup Shredded swiss cheese
\N \N Several drop hot pepper sauce
3 \N Eggs
½ cup Milk
⅛ teaspoon Paprika
⅛ teaspoon Garlic powder
⅛ teaspoon Onion powder
\N \N Fresh parsley, chopped

With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350 for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham mixture. Sprinkle with parsley. Bake at 350 for 30 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting. Recipe by: Taste of Home Spring 97 From Carole Walberg's MC 3

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