Rice-Crust Quiche Recipe
Ingredients
| Cooked rice | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| 1-1/2 cups finely chopped fully cooked ham | ||
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
| Several drops hot pepper sauce | ||
| Eggs | 3 | |
| Milk | 1/2 Cup (16 tbs) | |
| Paprika | 1/8 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Onion powder | 1/8 Teaspoon | |
| Chopped fresh parsley | ||
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.
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.
Chef
