"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Smoky Beef and Cheese Quiche Recipe

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This recipe for Smoky Beef and Cheese Quiche, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, May 28, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups hot cooked rice
1 tablespoon chopped fresh chives
1 egg white
1 package (2.5 ounces) smoked sliced beef
3 eggs
1 egg yolk
1 can (12 ounces) evaporated skimmed milk
1/4 teaspoon salt
1/2 cup shredded mozzarella or Monterey Jack cheese
1 small onion, finely chopped (about 1/4 cup)
8 to 12 tomato slices

Directions:
Directions:
Heat oven 350 degrees. Spray pie plate, 10x1 1/2 inches, with non stick cooking spray. Beat rice, chives and egg whites with fork. Turn mixture into pie plate. Spread evenly with rubber spatula on bottom and halfway up side of pie plate (do not leave any holes). Bake 5 minutes.

Cut smoked beef into small pieces; sprinkle in rice crust. Beat eggs, egg yolk, milk and salt. Stir in cheese and onion. Carefully pour into rice crust. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Immediately run knife around edge to loosen crust. Let stand 10 minutes before cutting. Garnish with tomato slices and, if desired, additional chopped chives.

Number Of Servings:
Number Of Servings:
6

 

 

 

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