Recipe - Rice Crust Tuna Quiche

2 One half cup Rice; cooked, cooled
4 lg Eggs
2 tablespoon Butter
2 tablespoon Parsley; fresh, chopped
1 One half cup Cheddar cheese; shredded
6 One half ounce White tuna in water; drained
1 One fourth cup Milk
One fourth teaspoon Pepper
One half teaspoon Salt
1 small Tomato; cut or sliced up

Pre heat oven to 375 deg. F. Lightly grease a 9 inch pie plate. Combine
rice, one slightly beaten egg, butter and parsley. Firmly press mixture
against bottom and side of pie plate. Sprinkle Three fourths cup of cheese on top of
the crust. Top with One half of the tuna. Add the remaining cheese. Beat
together 3 eggs, milk, salt and pepper. Pour over cheese tuna mixture. Top
with remaining tuna. Bake @ 375 deg. F. for 45 minutes.

OPTIONAL: Arrange tomato slices on top. Bake an additional 5 minutes or
until knife inserted in center comes out clean. Let stand 10 minutes before
serving.

Note: This recipe was clipped from the newspaper, again, years ago.

Recipe by: Little Black book

Posted to TNT Recipes Digest by JoAnn joannr@pclink.com on Feb 19, 1998