Tomato Rice Quiche
|Fine corn flake crumbs||2 Tablespoon|
|Rice||1 Cup (16 tbs) (Branded)|
|Water||1⁄2 Cup (8 tbs)|
|Bacon||1⁄4 Pound, diced|
|Onion||1 Medium, chopped|
|Green pepper||1 Medium, chopped|
|Tomato||1 Medium, chopped|
|Shredded swiss cheese||1⁄2 Cup (8 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
Preheat oven to 325°F (163°C).
Generously butter a 10-inch pie pan.
Sprinkle bottom and sides with corn-flake crumbs to coat evenly.
Cook rice with water, 1 teaspoon salt and butter or margarine according to package directions; cool.
Press cooked rice over bottom and up sides of cornflake-lined pan, making an even layer.
Fry bacon until crisp; remove and drain.
Add onion to bacon drippings.
Cook until tender, but not brown.
Add green pepper and tomato.
Cook, stirring, until heated through.
Layer cheese, bacon and vegetable mixture in rice shell, making 2 layers of each.
In a small bowl, beat eggs with half and half, flour and 1-1/2 teaspoons salt until smooth.
Carefully pour mixture over layered filling.
Bake until mixture is set, about 35 minutes.
Remove from oven.
Let stand about 15 minutes before cutting into wedges.