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Title: Rice-Crust Quiche
Categories: Oven Dish
Yield: 6 Servings
| 2 1/2 | c | Cooked rice, warm |
| 1/4 | c | Butter or margarine, melted |
| 1 1/2 | c | Fully cooked ham, finely chopped |
| 1 | c | Shredded cheddar cheese |
| 1 | c | Shredded swiss cheese |
| Several drop hot pepper sauce | ||
| 3 | Eggs | |
| 1/2 | c | Milk |
| 1/8 | ts | Paprika |
| 1/8 | ts | Garlic powder |
| 1/8 | ts | Onion powder |
| Fresh parsley, chopped |
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