Cheese Tomato Pie In Rice Crust
|Hot cooked rice||2 Cup (32 tbs) (Regular Variety)|
|Snipped chives||1 Tablespoon|
|Grated parmesan cheese||3 Tablespoon|
|Smoked sliced beef||2 1⁄2 Ounce, cut into small pieces (1 Package, 2.5 Ounce)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Shredded mozzarella cheese/Monterey jack cheese||4 Ounce (1 Cup)|
|Dried sage leaves||1⁄4 Teaspoon|
|Red pepper sauce||4 Drop|
|Grated parmesan cheese||2 Ounce (For Garnish)|
|Snipped chives||2 Ounce (For Garnish)|
1. Mix rice, chives and egg white with fork. Spread evenly over bottom and halfway up side of 10-inch pie plate (do not leave any holes). Sprinkle with 3 tablespoons Parmesan cheese. Microwave uncovered on high (100%) 2 minutes.
2. Sprinkle beef, onion and mozzarella cheese over rice crust. Beat eggs, egg yolk, milk, salt, sage and pepper sauce in 4-cup measure. Microwave uncovered on medium-high (70%), stirring every minute, until hot, 4 minutes.
3. Pour carefully into crust. Elevate pie plate on inverted dinner plate in microwave. Cover with waxed paper and microwave on medium-high (70%) 5 minutes; rotate pie plate 1/2 turn. Microwave until center is almost set, 6 to 9 minutes longer. Top with tomato slices; sprinkle with Parmesan cheese and chives. Cover and let stand 10 minutes. (Center will continue to cook while standing.)