Miniature zucchini and
rice quiche tartlets.
Zucchini
Rice Tartlets
- 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 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.
loading
|
