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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