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MINI RICE QUICHES RECIPE

Yield: Makes 48 appetizers.

• 2 1/4 cups cooked rice
• 1 1/4 cups grated Swiss cheese, divided
• 4 eggs, divided
• 1/2 cup real bacon bits
• 1 4-ounce can diced green chiles*
• 1 cup half and half
• 1/4 teaspoon ground cumin

 
Combine rice, 3/4 cup Swiss cheese and 2 eggs, slightly beaten.

Press 1 tablespoon mixture onto bottom and sides of 48 buttered miniature muffin cups.

Bake at 400 degrees 15 to 20 minutes, or until cups are lightly browned. 
 
Spoon 1/2 teaspoon bacon, 1/2 teaspoon chiles and remaining 1/2 cup cheese into every cup. 
 
Blend half and half, cumin and remaining 2 eggs, slightly beaten; pour 1/2 tablespoon into every cup.

Return to oven; bake 15 to 20 minutes, or until set.

*For a more festive appearance substitute a mixture of 1/4 cup chopped parsley and 1/4 cup diced pimientos for chiles. Spoon 1/2 teaspoon mixture into every cup. Bake as directed.

 
Nutrition Facts
Calories 43   
Total Fat 3g 
Cholesterol 24mg 
Sodium 57mg 
Total Carbohydrate 3g 
Protein 2g  

 
USA Rice Federation www.usarice.com
 

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