Turkey and Rice Quiche
3 c. cooked rice, cooled to room temperature
1 1/2 c. chopped cooked turkey
1 medium tomato, seeded and finely diced
1/4 c. sliced green onions
1/4 finely diced green pepper
1 tbl chopped fresh basil or
1 tsp. dried basil
1/2 tsp. seasoned salt
1/8 to 1/4 tsp. ground red pepper
1/2 c. skim milk
3 eggs, beaten vegetable cooking spray
1/2 c. (2 oz) shredded cheddar cheese
1/2 c. (2 oz) shredded mozzarella cheese
Combine rice, turkey, tomato, onions, pepper, basil, salt, red pepper, milk, and eggs in a 13x9x2 inch pan coated with cooking spray. Top with cheeses. Bake at 375 degress 20 minutes or until knife inserted near center comes out clean. To serve, cut quiche into 8 squares; cut each square diagonally into 2 triangles.
From the March 1993 issue.