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Rice and Crabmeat Quiche

Presented by:
Riceland
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Lump crab meat, creamy swiss, and rice make these mini quiches a crowd-favorite!

Recipe Prep Time
Prep Time
Recipe Cook Time
Cook Time
35 min
Recipe Ready Time
Ready In
Recipe Servings
Servings
24

Ingredients
2 cups cooked Riceland Plump & Tender Medium Grain Rice
8 oz. grated Swiss cheese
8 oz. crab meat (bite-size pieces)
6 eggs, beaten
2 cups milk
1/2 tsp. cayenne pepper
1/2 tsp. salt
24 small unbaked pastry tart shells (can be purchased at local grocery)

Directions
Preheat oven to 350 F.

In bowl, mix rice, crabmeat and grated cheese; set aside.

Combine all remaining ingredients except tart shells; mix well.

Divide rice mixture into each tart shell, then pour egg mixture into each tart shell.

Bake at 350F for 30-35 minutes. Serve.




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