Rice-Crust Quiche Recipe

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Rice-Crust Quiche Ingredients

2 1/2 cup cooked rice, warm
1/4 cup butter or margarine, melted
1 1/2 cup fully cooked ham, finely chopped
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
1 several drop hot pepper sauce
3 eggs
1/2 cup milk
1/8 tsp paprika
1/8 tsp garlic powder
1/8 tsp onion powder
1 fresh parsley, chopped

A Recipe for
Rice-Crust Quiche

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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Rice-Crust Quiche

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Rice-Crust Quiche 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

Serves: 6

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Rice-Crust Quiche Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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