Zucchini-tomato Quiche With Rice Crust |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is something my sister has been making for years, and I've always loved it, so today when we had a little family luncheon and she served this, I snagged the recipe. She can't remember where she got it - she thinks from one of those little booklets years ago. Read more . Didn't have my camera or I would have taken a pic - makes a beautiful presentation. Delicious too!! Ingredients:
3 cups cooked rice (if you have left over rice from chinese take out, it works great for this) |
1 1/4 cups shredded mozzarella cheese (divided 3/4 and 1/2) |
4 eggs, divided (1 and 3) |
1 zucchini, halved lengthwise and sliced thin (approx. 1/4 inch, little half moons) |
1 tomato, chopped |
2 tbls butter |
3/4 cup chopped onion |
2 tbls flour |
3/4 cup milk, divided (1/2 and 1/4) |
salt and freshly ground pepper to taste |
2 tbls chopped fresh basil (can used dried if you don't have, about 2 tsp or so) |
3 tbls grated parmesan cheese |
Directions:
1. Preheat oven to 350* F. Combine cooked rice, 3/4 cup of the mozzarella, and 1 egg (prep time above includes having to cook rice first)
2. Press into bottom and sides of a buttered 10 deep pie pan (prefer glass, prettier presentation)
3. Arrange zucchini slices and tomato over crust;
4. Melt butter in a small pan and saute onion until tender;
5. Blend in flour, stir in 1/2 cup milk and cook, stirring constantly, until thick and bubbly;
6. Remove from heat;
7. Beat remaining eggs and milk with salt, pepper, and basil;
8. Stir in onion mixture and pour over vegetables in crust.
9. Bake for 30 minutes. Remove and top with remaining mozzarella and parmesan cheeses.
10. Return to oven for about 10 minutes or until set and cheese is bubbly.
11. Let stand for about 10 minutes before slicing.
12. YUM - Great served with a green salad and some wine.
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