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1. Preheat oven to 425 F.
2. Spray a 9” glass pie plate with non-stick cooking spray.
3. Combine long grain rice, beaten egg, cheddar cheese, salt and pepper.
4. Spoon mixture into pie plate, press against bottom and sides.
5. Bake 25 minutes until firm and lightly browned
6. Remove from oven. Set aside.
7. Reduce temperature to 375 degrees.
8. In a small saute pan, heat 2 teaspoons margarine until hot, but not brown.
9. Saute bell pepper, red onion and garlic until tender.
10. Transfer vegetables to medium mixing bowl. Add shrimp, beaten eggs, cheddar cheese, and fresh parsley. Stir to combine.
11. Spoon the shrimp mixture into baked crust.
12. In a small saute pan, heat 2 teaspoons margarine until hot, but not brown.
13. Add breadcrumbs, stir with margarine and spoon crumbs evenly over filling.
14. Bake quiche 30 to 35 minutes.
15. Remove from oven and allow cooling before cutting and serving. |
