Shrimp Quiche with Rice Crust

Crust: 1 1/2 C. cooked long grain

rice 1 egg -- beaten

1 Oz. Cheddar cheese -- shredded

1 Dash salt and pepper

Filling: 2 Tsp. margarine -- divided

1 C. red bell peppers and onions -- diced

1 garlic clove -- minced

6 Oz. thawed frozen "ready to serve" shrimp

3 eggs -- beaten

1 Oz. Cheddar cheese -- shredded

1 Tbsp. chopped fresh parsley

Topping: 2 Tsp. margarine

3 Tbsp. plain dried bread crumbs

To Prepare Crust: Preheat oven to 425 degrees. Spry 9-inch quiche dish. Combine all ingredients for crust and press over bottom and up sides. Bake until firm and lightly browned, about 25 minutes. Remove from oven and set aside. Reduce temperature to 375 degrees. To Prepare Filling: In small skillet heat margarine until bubbly and hot. Add peppers, onions and garlic. Saute, stirring occasionally, until vegetables are tender. Transfer to medium bowl; add remaining ingredients for filling and stir to combine. Spoon into prepared crust. To Prepare Topping and Bake: In small skillet heat margarine until bubbly and hot; add bread crumbs and stir to combine. Sprinkle crumbs evenly over filling and bake until filling has set, 30 to 35 minutes. Remove quiche from oven and let stand for 10 minutes. 338 Calories per serving.