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Rice-Crust Quiche

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Submitted by cklay

YIELD

1 quiche

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

2 ½ 591
CUPS ML RICE
warm, cooked
¼ 59
CUP ML BUTTER
or margarine, melted
1 ½ 355
CUPS ML HAM
fully cooked, finely chopped *
1 237
CUP ML CHEDDAR CHEESE
shredded
1 237
CUP ML SWISS CHEESE
shredded
1 1
X X RED HOT PEPPER SAUCE
several drops *
3 3
LARGE LARGE EGGS
½ 118
CUP ML MILK
0.6
TEASPOON ML PAPRIKA
0.6
TEASPOON ML GARLIC POWDER
0.6
TEASPOON ML ONION POWDER
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 808 37% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 20g 99%
Trans Fat 0g
Cholesterol 246mg 82%
Sodium 380mg 16%
Total Carbohydrate 32g 32%
Dietary Fiber 2g 6%
Sugars g
Protein 57g
Vitamin A 23% Vitamin C 0%
Calcium 51% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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