Shrimp Quiche with Rice Crust
|Cooked long grain rice||1 1⁄2 Cup (24 tbs)|
|Egg||1 , beaten|
|Margarine||2 Teaspoon, divided|
|Diced red bell peppers||1 Cup (16 tbs)|
|Diced onions||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Frozen shrimp||6 Ounce, thawed (Ready To Serve)|
|Cheddar cheese||1 Ounce, shredded|
|Eggs||3 , beaten|
|Chopped fresh parsley||1 Tablespoon|
|Plain dried bread crumbs||3 Tablespoon|
Preheat oven to 425°F.
Spray 9-inch quiche dish or pie plate with nonstick cooking spray.
In medium bowl combine all ingredients for crust and press mixture over bottom and up sides of sprayed dish; bake until firm and lightly browned, about 25 minutes.
Remove from oven and set aside; reduce oven temperature to 375°F.
In small skillet heat margarine until bubbly and hot; add peppers, onions, and garlic and saute, stirring occasionally, until vegetables are tender.
Transfer to medium bowl; add remaining ingredients for filling and stir to combine.
Spoon into prepared crust.
Topping and Bake: In same skillet heat margarine until bubbly and hot; add bread crumbs and stir to combine.
Sprinkle crumbs evenly over filling and bake until filling has set, 30 to 35 minutes (if crumb topping browns too fast, cover top of quiche with foil).
Remove quiche from oven and let stand for 10 minutes before cutting.