Turkey and Rice Quiche
| 3 cups | cooked U.S. rice | 750 mL |
| 1-1/2 cups | cubed cooked turkey | 375 mL |
| 3/4 cup | finely diced fresh tomatoes | 175 mL |
| 1/4 cup | sliced green onions | 50 mL |
| 1/4 cup | finely diced green pepper | 50 mL |
| 1 tbsp | chopped fresh basil | 15 mL |
| 1/2 tsp | salt | 2 mL |
| 1/8 tsp | cayenne pepper | 0.5 mL |
| 4 | eggs, beaten | 4 |
| 1/2 cup | milk | 125 mL |
| 3/4 cup | shredded Cheddar cheese | 175 mL |
| 3/4 cup | shredded mozzarella cheese | 175 mL |
Combine rice, turkey, tomatoes, onions, green pepper, basil, salt, cayenne pepper, eggs and milk in greased 9×13-inch (3.5 L) pan. Top with cheeses. Bake at 350°F (180°C) 20 to 25 minutes or until knife inserted near centre comes out clean. To serve, cut quiche into 8 squares; cut each square diagonally into 2 triangles.
Makes 8 servings (2 triangles each).
Source www.riceinfo.com
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