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Rice-Crust Quiche Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6 servings

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 Eggland's Best Eggs
  • 1/2 cup milk
  • 1/8 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • Chopped fresh parsley

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.

Directions

  1. 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.
Originally published as Rice-Crust Quiche in Cookin' Up Country Breakfasts Cookbook 1994, p7

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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