Vegetable Rice Quiche

Description
Makes 6 servings.

Ingredients

 * 3 cups cooked rice
 * 1¼ cups (5 ounces) shredded Cheddar cheese, divided
 * 4 eggs, divided
 * 1 small zucchini, halved and thinly sliced
 * 1 small tomato, chopped
 * ¾ cup chopped onion
 * 2 tablespoons butter or margarine
 * 2 tablespoons flour
 * ¾ cup milk, divided
 * 1 teaspoon marjoram leaves, crushed
 * ¾ teaspoon salt
 * ¼ teaspoon ground black pepper
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * ¼ teaspoon ground black pepper
 * 1 pound peeled and de-veined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * ½ teaspoon salt
 * ⅛ teaspoon ground white pepper
 * ¼ teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * ¼ cup dry white wine
 * ¼ teaspoon ground white pepper

Directions

 * 1) Combine rice, ¾ cup cheese and 1 egg.
 * 2) Press into bottom and sides of greased 10-inch pie pan.
 * 3) Arrange zucchini and tomato over crust.
 * 4) Cook Onion in butter in small saucepan until tender crisp; blend in flour.
 * 5) Add ½ cup milk; cook, stirring, until thick and bubbly. Remove from heat.
 * 6) Beat remaining ¼ cup milk, remaining 3 eggs, marjoram, salt and pepper; stir into onion mixture.
 * 7) Pour into prepared crust. Sprinkle with remaining ½ cup cheese.
 * 8) Bake at 350 °F 35 to 40 minutes, or until set.
 * 9) Let stand 5 to 10 minutes before serving.