Rice-Crust Quiche
Yield
1 quichePrep
25 minCook
35 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
rice
warm, cooked |
|
| ¼ | cup |
butter
or margarine, melted |
|
| 1 ½ | cups |
ham
fully cooked, finely chopped |
*
|
| 1 | cup |
cheddar cheese
shredded |
|
| 1 | cup |
swiss cheese
shredded |
|
| 1 | x |
red hot pepper sauce
several drops |
*
|
| 3 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| ⅛ | teaspoon |
paprika
|
|
| ⅛ | teaspoon |
garlic powder
|
|
| ⅛ | teaspoon |
onion powder
|
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
rice
warm, cooked |
|
| 59 | ml |
butter
or margarine, melted |
|
| 355 | ml |
ham
fully cooked, finely chopped |
*
|
| 237 | ml |
cheddar cheese
shredded |
|
| 237 | ml |
swiss cheese
shredded |
|
| 1 | x |
red hot pepper sauce
several drops |
*
|
| 3 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 0.6 | ml |
paprika
|
|
| 0.6 | ml |
garlic powder
|
|
| 0.6 | ml |
onion powder
|
|
| 1 | x |
parsley leaves
fresh, 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℉ (180℃) 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℉ (180℃) for 30 minutes or until a knife inserted near the center comes out clean.
Let stand 5 to 10 minutes before cutting.
