Cheese And Tomato Pie In Rice Crust Recipe
Ingredients
| Hot cooked rice | 2 Cup (16 tbs) | |
| Chives | 1 Tablespoon, chopped | |
| Egg white | 1 | |
| Onion | 1/3 Cup (16 tbs), finley chopped | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
| 3 eggs plus 1 egg yolk | ||
| Evaporated milk | 1 Can (10oz) | |
| Salt | 1/8 Teaspoon | |
| Dried sage | 1 Teaspoon, chopped | |
| 4 drops red pepper sauce | ||
| Tomato slices | 6 | |
| Chopped fresh chives | ||
Directions
1. Mix rice, 1 tablespoon chives and egg white with fork. Spread evenly over bottom and halfway up side of pie plate, 10 x 1 1/2 inches (do not leave any holes). Microwave uncovered on high 2 minutes.
2. Sprinkle onion and mozzarella cheese over crust. Beat eggs, milk, salt, sage and pepper sauce in 4-cup measure. Microwave uncovered on medium-high (70%) 4 minutes, stirring every minute, until hot. Pour carefully over cheese in crust.
3. Elevate pie plate on inverted dinner plate in microwave. Cover with waxed paper and microwave on medium-high (70%) 11 to 14 minutes, rotating pie plate 1/8 turn after 6 minutes, until center is almost set. Top with tomato; sprinkle with chives. Cover with waxed paper and let stand 10 minutes.
2. Sprinkle onion and mozzarella cheese over crust. Beat eggs, milk, salt, sage and pepper sauce in 4-cup measure. Microwave uncovered on medium-high (70%) 4 minutes, stirring every minute, until hot. Pour carefully over cheese in crust.
3. Elevate pie plate on inverted dinner plate in microwave. Cover with waxed paper and microwave on medium-high (70%) 11 to 14 minutes, rotating pie plate 1/8 turn after 6 minutes, until center is almost set. Top with tomato; sprinkle with chives. Cover with waxed paper and let stand 10 minutes.
Chef
