Title: Turkey and Rice Quiche
Categories: Poultry Rice
Yield: 8 Servings
| 3 | c | Cooked rice, cooled to room |
| | | Temp |
| 1 1/2 | c | Chopped cooked turkey |
| 1 | | Medium tomato, seed & diced |
| 1/4 | c | Sliced green onions |
| 1/4 | c | Finely diced green pepper |
| 1 | tb | Chopped fresh basil or |
| 1 | ts | Dried basil |
| 1/2 | ts | Seasoned salt |
| 1/4 | ts | Ground red pepper |
| 1/2 | c | Skim milk |
| 3 | | Eggs, beated |
| | | Vegetable cooking spray |
| 1/2 | c | (2 oz) Shredded Mozzarella |
1. Combine rice, turkey, tomato, onions, green pepper, basil, salt, red
pepper, milk, and eggs in 13x9x2" pan coated with cooking spray. Top
with cheeses. 2. Bake at 375F for 20 minutes or until knife inserted
near center comes
out clean. To serve, cut quiche into 8 squares, cut each square
diagonally into 2 trianges. ~--