Vegetable Rice Quiche

Description
Makes 6 servings.

Ingredients

 * 3 cups cooked rice
 * 1 1/4 cups (5 ounces) shredded Cheddar cheese, divided
 * 4 eggs, divided
 * 1 small zucchini, halved and thinly sliced
 * 1 small tomato, chopped
 * 3/4 cup chopped onion
 * 2 tablespoons butter or margarine
 * 2 tablespoons flour
 * 3/4 cup milk, divided
 * 1 teaspoon marjoram leaves, crushed
 * 3/4 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper
 * 1/4 teaspoon ground white pepper

Directions
Combine rice, 3/4 cup cheese and 1 egg. Press into bottom and sides of greased 10-inch pie pan. Arrange zucchini and tomato over crust.

Cook onion in butter in small saucepan until tender crisp; blend in flour. Add 1/2 cup milk; cook, stirring, until thick and bubbly. Remove from heat.

Beat remaining 1/4 cup milk, remaining 3 eggs, marjoram, salt and pepper; stir into onion mixture. Pour into prepared crust. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees 35 to 40 minutes, or until set. Let stand 5 to 10 minutes before serving.