Rice-crust quiche
6 Servings
Ingredients
Quantity | 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 |
Several drop hot pepper sauce | ||
3 | Eggs | |
½ | cup | Milk |
⅛ | teaspoon | Paprika |
⅛ | teaspoon | Garlic powder |
⅛ | teaspoon | Onion powder |
Fresh parsley, chopped |
Directions
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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