Shrimp Quiche with Rice Crust

• 1 1/2 cups rice long grain
• 1 each eggs beaten
• 1 ounces cheddar cheese shredded
• 1 dash salt and black pepper
• 2 teaspoons margarine divided
• 1 cup sweet red bell peppers and onions, diced
• 1 each garlic cloves
• 6 ounces shrimp ready to serve
• 3 large eggs beaten
• 1 ounces cheddar cheese shredded
• 1 tablespoon parsley leaves chopped
• 2 teaspoons margarine
• 3 tablespoons bread crumbs plain, dried

1. To Prepare Crust: Preheat oven to 425F (220C).
2. Spry 9-inch quiche dish.
3. Combine all ingredients for crust and press over bottom and up sides.
4. Bake until firm and lightly browned, about 25 minutes.
5. Remove from oven and set aside.
6. Reduce temperature to 375F (190C).
7. To Prepare Filling: In small skillet heat margarine until bubbly and hot.
8. Add peppers, onions and garlic.
9. Saute, stirring occasionally, until vegetables are tender.
10. Transfer to medium bowl; add remaining ingredients for filling and stir to combine.
11. Spoon into prepared crust.
12. To Prepare Topping and Bake: In small skillet heat margarine until bubbly and hot; add bread crumbs and stir to combine.
13. Sprinkle crumbs evenly over filling and bake until filling has set, 30 to 35 minutes.
14. Remove quiche from oven and let stand for 10 minutes.

rice, eggs, cheddar cheese, salt, margarine, sweet red bell peppers, garlic, shrimp ready, eggs, cheddar cheese, parsley, margarine, bread crumbs plain

Taken from recipeland.com/recipe/v/shrimp-quiche-rice-crust-35411 (may not work)