Rice and Cheese Bake

I tried out a brand-new recipe for my first post here!  It’s something I like to call an “I need groceries” dish.

This is a vegetarian recipe, similar to a quiche, but with an airier texture.  It makes a good base to add ingredients to.  Since it doesn’t layer like a quiche though, I would stick to lighter ingredients that can be chopped small.  Too many heavy ingredients would prevent it from setting properly.

I used about 6 ounces of Swiss cheese instead of the gouda and muenster the original recipe calls for.  You could sub in any firm cheese, just watch amounts if you’re using a stronger cheese.

I really liked the bell peppers in this dish, and I didn’t put in very many.  I’d probably bring it up to half a cup of peppers next time.  I also think it could use a little spice, perhaps a little cayenne pepper.

The Recipe:

• 6 ounces Swiss cheese
• 2 cups cooked rice
• 1/4 cup finely chopped red bell pepper
• 3 eggs separated
• 1 cup milk
• 1/2 teaspoon salt
• dash ground pepper
• dash paprika

In a large bowl combine cheeses, rice, and bell pepper. In another bowl, beat egg yolks with milk until blended; add seasonings. Pour egg yolk mixture over cheese and rice mixture.

In another bowl beat egg whites until stiff but not dry; fold into the cheese and rice mixture. Pour into a greased shallow 2-quart baking dish. Bake in a preheated 350° oven for about 35 minutes, or until browned and set.
Serves 4 to 6.

Source: http://southernfood.about.com/od/ricesidedishcasseroles/r/bl50804a.htm

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