Mini Rice Quiche

3 cups cooked rice
1-1/2 cups (6 oz) grated Swiss cheese, divided
4 eggs, divided
1/2 cup real bacon bits
One can (4 oz) diced green chiles
1/4 cup each diced pimientos and snipped parsley
1 cup half-and-half (cream and milk)
3/4 tsp each salt and ground cumin
1/8 tsp hot pepper sauce

Combine rice, 1 cup cheese, and 2 eggs, slightly beaten. Press 1 tablespoon mixture in bottoms of 48 buttered miniature muffin cups. Bake at 400F for 15 minutes, or until lightly browned. Combine bacon, chiles, pimientos, parsley, and remaining cheese. Spoon evenly over rice layer. Blend half-and-half, seasonings, and remaining eggs. Spoon evenly into each cup. Return to oven; bake 15 minutes, or until set.

Makes 48 appetizers.

Serve with:
Standing Rib Roast, Green Beans with Water Chestnuts, Waldorf Salad, Brioche, Chocolate-Almond Torte.

Return To:
Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana