Recipe: Rice Crust Tuna Quiche

RICE CRUST TUNA QUICHE

2 1/2 cups rice, cooked and cooled
4 large eggs, divided use
2 tablespoons butter
2 tablespoons chopped fresh parsley
1 1/2 cups shredded Cheddar cheese
6 1/2 ounces white tuna in water, drained
1 1/4 cups milk
1/4 teaspoon pepper
1/2 teaspoon salt
1 small tomato, sliced

Pre heat oven to 375 degrees F. Lightly grease a 9 inch pie plate.

Combine rice, one slightly beaten egg, butter and parsley. Firmly press mixture against bottom and side of pie plate.

Sprinkle 3/4 cup of cheese on top of the crust. Top with 1/2 of the tuna. Add the remaining cheese.

Beat together 3 eggs, milk, salt and pepper. Pour over cheese tuna mixture. Top with remaining tuna.

Bake at 375 degrees F for 45 minutes or until knife inserted in center comes out clean.. If desired, after 40 minutes, arrange tomato slices on top and bake an additional 5 minutes.

Let stand 10 minutes before serving.

Servings: 4
Source: Little Black Book