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Rice & Crabmeat Quiche

Rice & Crabmeat Quiche dish


2 cups cooked Riceland Plump & Tender Medium Grain Rice
8 oz. grated Swiss cheese
8 oz. crab meat (bite-size pieces)
6 eggs, beaten
2 cups milk
1/2 tsp. cayenne pepper
1/2 tsp. salt
24 small unbaked pastry tart shells (can be purchased at local grocery)


In bowl, mix rice, crabmeat and grated cheese; set aside. Combine all remaining ingredients except tart shells; mix well. Divide rice mixture into each tart shell, then pour egg mixture into each tart shell. Bake at 350F for 30-35 minutes. (From our America's Kitchen" cookbook)"