Zucchini Rice Tartlets
These miniature zucchini and rice quiche tartlets are perfect for a summer Sunday brunch.
2/3 cup finely diced onion
3 tablespoons finely diced red pepper
2 teaspoons butter or margarine
2/3 cup cooked rice, cooled
1/3 cup freshly grated Parmesan cheese
2 teaspoons chopped fresh parsley
2 large eggs, beaten
2 tablespoons heavy cream
1/8 teaspoon hot pepper sauce
16 prebaked prepared tartlet pastry shells
1/2 small zucchini, cut into 1/8-inch slices, quartered
- Cook onion and pepper in butter in small skillet until tender crisp; combine with rice, cheese, parsley, eggs, cream and pepper sauce. Spoon approximately 1 1/2 tablespoons batter into each tartlet shell; arrange zucchini slices in batter.
- Bake in a preheated oven at 350°F (175°C) 20 to 25 minutes or until set. Remove tartlets from molds. Serve warm or at room temperature.
Makes 6 servings.
Recipe provided courtesy of USA Rice Federation.