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Rice-Crust Quiche Recipe

My favorite room in our house is the kitchen, where I love to carry on the country cooking traditions passed down to me through my grandmother and mother. I also enjoy sewing and crafting with my daughters.

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Rice-Crust Quiche Recipe

Prep: 15 min. Bake: 30 min.

Yield: 6 Servings

15 30 45

Ingredients

2-1/2 cups warm cooked rice
1/4 cup butter or margarine
1-1/2 cups finely chopped fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Swiss cheese
Several drops of hot pepper sauce
3 eggs
1/2 cup milk
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
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 over 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. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 397 calories, 24 g fat (14 g saturated fat), 185 mg cholesterol, 729 mg sodium, 22 g carbohydrate, trace fiber, 21 g protein.

Originally published as Rice-Crust Quiche in Cookin' Up Country Breakfasts Cookbook , p7