Riverview Recipe: Seafood Rice Quiche

Seafood Rice Quiche

3 c. cooked rice

2 c. grated swiss cheese

6 eggs

1 ½ c. half & half

½ c. green onions with tops, sliced

1 4 oz. can sliced mushrooms, drained

6 to 8 oz. crab meat (canned or frozen)

¾ to 1 c. peeled, deveined shrimp, cut in half lengthwise

¼ c. chopped pimentos

1 tsp. salt

¼ tsp. pepper


Combine cooled rice, 1 c. cheese and 2 slightly beaten eggs. Press firmly and evenly over bottom and sides of a buttered 9x13x2 Pyrex dish. Set aside. Heat half & halt, but do not boil. Stir in remaining slightly beaten eggs. Add remaining ingredients. Pour into prepared rice shell. Bake at 350 degrees for 30 minutes or until a knife inserted near center comes our clean. Worth the effort!