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Mini Rice Quiche

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Submitted by wendymb

YIELD

24 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

3 7.1E+2
CUPS ML RICE, COOKED
4 4
LARGE LARGE EGGS
divided
½ 118
CUP ML BACON BITS
real *
1 237
CUP ML MILK
¾ 3.8
TEASPOON ML SALT
0.6
TEASPOON ML RED HOT PEPPER SAUCE
1 ½ 355
CUPS ML SWISS CHEESE
grated, divided
¼ 59
CUP ML PIMENTOS
diced
¼ 59
CUP ML PARSLEY LEAVES
minced
¾ 3.8
TEASPOON ML CUMIN
1 1
CAN CAN HOT CHILI PEPPERS
green, diced, 4 ounces *

Directions

Combine rice, 1 cup cheese and 2 eggs, slightly beaten.

Press 1 tablespoon mixt ure in bottoms of 48 miniature muffin cups that have been sprayed with a non-stick spray.

Bake at 400℉ (200℃) for 15 minutes, or until lightly browned.

Combine bacon, chiles, pimentos, parsley and remaining cheese.

Spoon evenly over rice layer.

Blend milk, seasonings and remaining eggs. Spoon evenly into each cup.

Return to oven; bake 15 minutes or until set.

Makes 48 appetizers.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 48g (1.7 oz)
Amount per Serving
Calories 69 39% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 106mg 4%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 8g
Vitamin A 4% Vitamin C 4%
Calcium 7% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 
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