Oriental Quiche Recipe
Ingredients
| 1 cup Brand Rice | ||
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| Pastry dough for 10-in. pie shell | ||
| Sesame seed | 1 /4 Cup (16 tbs), toasted | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1/4 cup sliced green onion | ||
| Butter/Margarine | 2 Tablespoon | |
| Oyster | 1 Can (10oz), condensed | |
| Shrimp | 1 Can (10oz), drained, rinsed | |
| Water chestnuts | 1 /2 Cup (16 tbs), chopped | |
| 4 eggs, slightly beaten | ||
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1 /4 Teaspoon | |
| Mace | 1 /4 Teaspoon | |
| Hot pepper sauce | 1/4 Teaspoon | |
| Tomato slices or wedges | ||
Directions
Preheat oven to 400°F (205°C).
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Prepare pastry from a mix or use your favorite recipe, adding sesame seed.
Roll into a circle, 1/8-inch thick, on a lightly floured surface.
Fit into a 10-inch pie plate.
Trim and flute a high-standing rim.
Cook mushrooms and green onions in 2 tablespoons butter or margarine until mushrooms are tender, not brown.
Combine cooked rice, mushroom mixture and remaining ingredients except tomato slices or wedges.
Mix.
Bake crust 5 minutes.
Fill with rice mixture.
Return to oven.
Bake 10 minutes.
Reduce heat to 325°F (163°C).
Continue baking until mixture is set, about 30 minutes.
Let stand 10 minutes.
Garnish top with tomato slices or wedges.
Cut in wedges.
Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Prepare pastry from a mix or use your favorite recipe, adding sesame seed.
Roll into a circle, 1/8-inch thick, on a lightly floured surface.
Fit into a 10-inch pie plate.
Trim and flute a high-standing rim.
Cook mushrooms and green onions in 2 tablespoons butter or margarine until mushrooms are tender, not brown.
Combine cooked rice, mushroom mixture and remaining ingredients except tomato slices or wedges.
Mix.
Bake crust 5 minutes.
Fill with rice mixture.
Return to oven.
Bake 10 minutes.
Reduce heat to 325°F (163°C).
Continue baking until mixture is set, about 30 minutes.
Let stand 10 minutes.
Garnish top with tomato slices or wedges.
Cut in wedges.
Chef
