Recipe: Mini Rice Quiches (with rice crusts, using cheese and green chilies)

MINI RICE QUICHE

3 cups cooked rice
1 1/2 cup (6 oz.) grated Swiss cheese, divided use
4 eggs, divided use
1/2 cup real bacon bits
1 (4 ounce) can diced green chiles
1/4 cup diced pimentos
1/4 cup minced fresh parsley
1 cup milk
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/8 teaspoon hot pepper sauce

FOR THE CRUSTS:
Preheat oven to 400 degrees F. Coat the bottoms of 48 mini muffin pan cups with nonstick cooking spray.

Combine rice, 1 cup cheese and 2 eggs, slightly beaten. Press 1 tablespoon mixture in bottoms of prepared mini muffin cups.

Bake at 400 degrees F for 15 minutes, or until lightly browned.

TO PREPARE THE FILLING:
Combine bacon, chiles, pimentos, parsley, and remaining cheese. Spoon evenly over rice layer.

Mix together milk, remaining 2 eggs, cumin, salt, and hot sauce. Spoon evenly into each cup.

Return to oven; bake 15 minutes or until set.

Makes 48 appetizers
Adapted from source: Robyn Walton