Turkey and Rice Quiche
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| for that leftover thanksgiving turkey... |
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| * exported from mastercook * |
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| recipe by : |
| serving size : 8 preparation time :0:00 |
| categories : |
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| amount measure ingredient -- preparation method |
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| 3 cup | cooked rice -- cooled to room temperature |
| 1-1/2 cup | cooked turkey cubes |
| 3/4 cup | finely diced fresh tomatoes |
| 1/4 cup | sliced green onions |
| 1/4 cup | finely diced green pepper |
| 1 Tbsp | chopped fresh basil |
| 1/2 tsp | seasoned salt |
| 1/8 tsp | ground red pepper -- or to taste |
| 4 | eggs -- beaten |
| 1/2 cup | milk |
| 3/4 cup | shredded cheddar cheese (3 ounces) |
| 3/4 cup | shredded mozzarella cheese (3 ounces) |
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| combine rice, turkey, tomatoes, onions, green pepper, basil, salt, red |
| pepper, eggs and milk in a greased 9×13-inch pan. top with cheeses. bake |
| at 350 degrees 20 to 25 minutes or until knife inserted near center |
| comes out clean. |
| to serve, cut quiche into 8 squares; cut each square diagonally into 2 |
| triangles. |
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| more recipes at http://www.massrecipes.com |
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| yield: "16 traingles" |
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| per serving (excluding unknown items): 264 calories; 11g fat (38.3% |
| calories from fat); 18g protein; 22g carbohydrate; 1g dietary fiber; |
| 136mg cholesterol; 251mg sodium. exchanges: 1 1/2 grain(starch); 2 lean |
| meat; 0 vegetable; 0 non-fat milk; 1 fat; 0 other carbohydrates. |
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| (ID: 4903) Mirror: rec.food.recipes: Wed, Nov 17, 2004 |