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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
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Ingredients: 3 Cup(s) cooked rice, cooled to room 1 1/2 Cup(s) chopped cooked turkey 1 medium tomato, seed & diced 1/4 Cup(s) sliced green onions 1/4 Cup(s) finely diced green pepper 1 Tablespoon(s) chopped fresh basil or 1 Teaspoon(s) dried basil 1/2 Teaspoon(s) seasoned salt 1/12 Tablespoon(s) ground red pepper 1/2 Cup(s) skim milk 3 eggs, beated 1/2 Cup(s) (2 oz) shredded mozzarella |
Directions: 1. Combine rice, turkey, tomato, onions, green pepper, basil, salt, red
pepper, milk, and eggs in 13x9x2
"
pan coated with cooking spray. Top
with cheeses.
2. Bake at 375F for 20 minutes or until knife inserted near center comes
out clean. To serve, cut quiche into 8 squares, cut each square
diagonally into 2 trianges.
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