Garden Grain Burgers

CELEBRATING HERITAGE DAYS!

Heritage Festival in our city of Edmonton, Alberta Canada is one of the world’s largest multicultural events, taking place every August. It features over 70 pavilions representing almost 100 countries set up in William Hawrelak Park. All ethnic minorities of Canada come together to exchange experiences, entertainment, cultures and to celebrate Canada’s diversity. Thousands of visitors come to enjoy the tastes, smells and sounds of different nations around the world.

Due to the Covid-19 world pandemic this year, the annual August long weekend tradition of the Edmonton Heritage Festival will not be celebrated in Hawrelak Park, and is instead being reformatted from an on-site event into a virtual festival. You will be able to enjoy performances from past events, entertainment from countries around the world, explore new cultures and authentic recipes, as well as order food from local Edmonton restaurants. More than 40 pavilions are ready to celebrate our heritage online.

These grain burgers are one of my favorite ‘burgers’. Heritage Day seems like a good reason to enjoy some!

Print Recipe
Garden Grain Burgers
Instructions
  1. In a large saucepan, combine rice, bulgur wheat, seasoning blend, poultry seasoning & water; bring to a boil. Reduce heat; cover & simmer for 30 minutes or until rice is tender. Remove from heat; cool completely. Cover & refrigerate overnight if possible.
  2. In a large bowl, combine mushrooms, oats, mozzarella cheese, cheddar & onion. In a food processor, process cottage cheese & egg substitute until smooth; add to the mushroom mixture. Stir in parsley, salt, basil, celery seed & chilled rice mixture. Divide mixture into 12 balls & shape into patties.
  3. On a large non-stick griddle, cook patties in oil for 5 minutes on each side or until lightly browned & crisp. Serve on lightly grilled Ciabatta buns with your choice of garnishes.
Recipe Notes
  • If using a BBQ, place patties on a oiled sheet of foil paper to grill.

Zucchini Omelette Roll w/ Chicken & Cheese

The best quality of an omelet is its versatility. Not all omelet recipes are made in a pan & rolled, you can bake and fill them, much the same as you would a cake roll.

Every country has its own combination of ingredients and flavors. Your probably familiar with many of these omelet creations such as Western, Coastal, BBQ, Veggie, Greek, Arizona, Mediterranean, Creole, Lorraine & Spanish.

This recipe makes an easy alternative to the traditional omelet. The eggs bake in the oven so you don’t have to keep a constant eye on them like an omelet made in a pan. A perfect choice for a hardy main dish entree.

Print Recipe
Zucchini Omelette Roll w/ Chicken & Cheese
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 F.
  2. Cut zucchini into thin slices & lightly salt. If zucchini is quite 'wet', dry on paper towel.
  3. Line a baking sheet pan with parchment paper, grease it lightly with olive oil or cooking spray. Arrange zucchini slices in rows.
  4. In a bowl & using a hand mixer, whisk eggs, salt & pepper, baking powder & 2 Tbsp milk. Pour egg mixture over zucchini slices & bake for 10 minutes.
  5. In a saucepan, melt butter & add red onion & garlic; cook until JUST tender. Add chicken & cook for about 5-8 minutes. Stir in the flour; cook briefly, add chicken broth & cream; bring to a simmer. Add sour cream & salt & pepper to taste; mix well.
  6. Adjust oven to 325 F. Remove the omelet from baking sheet, leaving parchment paper on it. Sprinkle cheese over the zucchini omelet then spread with creamed chicken to within 1/2-inch from edges. Roll up zucchini omelet, removing the parchment paper & bake for 15 minutes.

Beggar’s Purse Crepes w/ Gorgonzola Sauce

Today July 25th, is my dear sister Loretta’s birthday. Having an older sister is a very unique experience that not everyone can truly know about. We are all products of our environment, and even if we are completely unaware of it, having that ‘big sis, little sis’ dynamic as you grew up, was a huge influence.

I remember how much I enjoyed being with Loretta and doing things together. She always seemed to have the answer to the ‘question’ and was just so much fun to be with.

Since Loretta was the ‘older’ one, she was expected to be more responsible and set an example, leaving me more lee-way to be a bit of a ‘dreamer’ at times. I have always valued Loretta’s advice and honest opinions. I am truly grateful to have her in our lives.

Although Loretta can’t be with us today, I think she would enjoy these little seafood crepes.

Crepes, whether they are rolled or stacked, sweet or savory make such a special meal. I remember some years ago, Brion & I had the pleasure of Loretta’s company on a trip to France. One of the first foods we enjoyed in France was crepes. They definitely made a lasting memory for the three of us.

Today, I wanted to do something a bit different. Sometimes, the name of a dish is simply inspired by its appearance. Such is the case of the crepes called ‘Beggar’s Purse’. The traditional dish consists of mini crepes topped with a good serving of high quality caviar and a dollop of sour cream. The edges of the crepe are pulled up into pleats and tied with a bow of chives. The resulting little bag looked like a purse.

Since then, the dish has been cloned thousands of times and the name beggar’s purse has become a somewhat generic term applied to dishes with various toppings tied in a similar way to resemble a purse. In addition to crepes, phyllo pastry, wonton wrappers or tortillas are used.

In North America, the beggar’s purse, reportedly derived from the French ‘aumoniere‘ pastry, has gilded origins. The dish became popular in the 1980’s. Aumoniere is a type of pastry but it also a medieval term for a small purse or pouch generally used in the 13th & 14th centuries. These purses were often embroidered.

HAPPY BIRTHDAY, LORETTA!

Print Recipe
Seafood Crepes w/ Gorgonzola Sauce
Instructions
Crepe Batter (yields 12-8" crepes)
  1. In a medium sized bowl, combine flour & salt. Add eggs, melted (cool) butter & milk; whisk to incorporate then add the water. Continue whisking until smooth then fold in chopped chives. Batter should coat the back of a spoon like heavy cream, but if it is too thick, add a bit more water or milk. Refrigerate for a minimum of 2 hours (or up to 2 days).
Scallop Filling
  1. In a saucepan, saute mushrooms until moisture evaporates. In a medium bowl, whisk together soy sauce & cornstarch; add prepared scallops, ginger, garlic, green onion, cilantro & water chestnuts, mix together. Stir mixture into sauteed mushrooms & cook only until scallops are translucent. Set aside to cool until ready to use.
Gorgonzola Sauce
  1. In a saucepan, melt butter over low heat. Add garlic & rosemary (if using); cook for 1 minute. Sprinkle in the flour & stir to make a paste. Whisk in milk & 1/2 & 1/2 cream. Stir & cook for 3-4 minutes or until thick. Add crumbled Gorgonzola, stir until smooth & season with pepper if desired.
Blanche Whole Chives
  1. Blanche chives in a small saucepan of boiling water 10 seconds. Drain & plunge into an 'ice bath'. Pat dry on paper towels.
Cooking Crepes
  1. Heat the clarified butter (oil or cooking spray) in a crepe pan or skillet. Remove crepe batter from fridge & before you use any , give it a quick tap on the counter. Place 1/4 cup of the batter into the pan & swirl to even it out & form a circle. When the edges start to pull away & the crepe looks cooked in the middle, give the crepe a quick flip & cook for just 10-20 seconds on the other side. Repeat with remaining batter.
Assembly
  1. Divide scallop filling between the 12 crepes, placing a portion of mixture in the center of each crepe. Gather the sides up to enclose the filling, secure with a toothpick & tie closed with a chive. Remove the toothpick.
  2. On serving plates, ladle some Gorgonzola sauce. Place 3 'beggar's purses' (per serving plate) on top the sauce. At this point, you may want to give each plate 30 seconds of heat in the microwave.
Recipe Notes
  • These little 'purses' can be served as appetizers or a main dish of 3-4 per serving.

Bacon Cheeseburger Onion Rings

There are many ways to make and eat a burger and onion rings. I think this version is about the most efficient there is. Burger meat stuffed with onion rings, cheese and bacon, then coated with french fried onions and baked!

I don’t use a lot of the purchased french fried onions but sometimes you just need to switch things up. Breadcrumbs are good ….. without them there would be no crispy, breaded, pan-fried fish or oven baked chicken tenders.

The history of the french fried onions is somewhat sketchy, but they are believed to have been created in the thirties by a company called Olney & Carpenter.

Fried onions became famous in the fifties as an ingredient in the classic ‘green bean casserole’. Several companies acquired the product through the years until French’s took it over in the eighties. The onion pieces do not resemble onion rings and are more like onion chips. They are crispy right out of the container and should remain crispy for several weeks if stored properly.

I found they added extra flavor and crunch to these ‘burgers’. I myself, am not much for burgers but I have to admit I did enjoy these.

Print Recipe
Bacon Cheeseburger Onion Rings
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 F. Place a wire rack over a baking sheet; set aside. Season meat with salt & pepper. Divide into 4 equal portions; roll each into a ball & then flatten into patties.
  2. Peel onion, cut off ends & slice into thick pieces. Place a large onion ring in the center of 2 patties.
  3. Cut the cheddar cheese so that it is the same height as the onion rings & place the cheese pieces around the inner wall of the onion rings.
  4. Put a smaller onion ring in the middle. Place a cooked slice of bacon inside the smaller onion rings, followed by an even smaller onion ring, followed by a cube of mozzarella cheese.
  5. Cover the layered onion rings with 2 bacon strips each & wrap the ends under the onion rings.
  6. Place the remaining 2 burger patties on top of each of the bacon wrapped onion rings. Seal the top & bottom layers of beef so that the center is fully covered.
  7. Place flour on a plate & roll stuffed burgers in it to coat. Whisk egg & dip the floured burgers into the egg mixture.
  8. Slightly crush french fried onions & dredge burgers in them. Place stuffed burgers on wire rack on baking sheet. Bake for 30 minutes.
Recipe Notes
  • If you prefer, instead of making 2 large stuffed burgers, divide the meat into 8 portions & make 4 smaller ones.

Chicken Avocado Fiesta Salad

For some of us, the best part of salads is everything but the greens! I have always had a hard time digesting lettuce so I’m never drawn to it when we get to salad season.

The idea of a full meal (lettuce-less) salad has always appealed to me. Of course there are many of these using a variety of ingredients. Probably one of the most popular was the taco salad. The earliest record of it dates back to the 1960’s with its predecessor being the small teacup-sized ‘Tacup’. It consisted of beef, beans, sour cream and cheese, served in a small ‘bowl’ made entirely of a Fritos tortilla.

The taco in a Tacup was invented by Charles Elmer Doolin, the founder of Fritos (tortilla chips). He created a device that looked like tongs but with two tart molds at the end of each tong. One mold would fit within the other mold with a tortilla sandwiched between them. The scalloped-edged shell was the dipped into hot oil. Holes in the bottom mold exposed the tortilla to the hot oil, enabling it to cook evenly.

Tacups were first served in Dallas, Texas in the early 1950’s and by 1955, he was selling them in Fritos’ flagship restaurant, ‘Casa de Fritos’, at Disneyland in Anaheim, California. It became popular enough that the Tacup was made bigger and served as a full, main-dish sized salad bowl.

Today’s salad is a satisfying meal (without a shred of lettuce) served in an edible tortilla bowl.

Print Recipe
Chicken Avocado Fiesta Salad
Instructions
Marinade
  1. In a small bowl, whisk together marinade ingredients. In a large resealable plastic bag, pour marinade. Add sliced chicken; seal & turn to coat. Refrigerate for 1-4 hours. When finished marinating, cook chicken over medium-high heat for 5-6 minutes or until meat is no longer pink. Remove from heat & set aside.
Salad
  1. Cook corn cobs in a pot of boiling, salted water, covered for 5-7 minutes. When cool enough to handle, hold the corncob vertically on a slip-proof cutting board & cut corn kernels from top to bottom around the sides with a sharp knife. Leave corn in bite-sized pieces.
  2. Fry bacon slices until brown & crispy. Chop into small pieces.
  3. Peel, pit & cube avocados. Sprinkle with a bit of lime or lemon juice to keep from turning brown. Dice Roma tomato. Slice green onions, chives & dill. Drain sliced black olives. Cube Gouda cheese.
Tortilla Bowls
  1. Preheat oven to 350 F. Brush the inside of 2 heat-resistant glass bowls with oil. Place one tortilla in each bowl so that the shape more or less adheres to the bowl. Line each tortilla with cheddar cheese slices & then place the second tortilla on top.
  2. Place the bowls with the layered tortillas in the oven & bake for 7 minutes. Remove the bowls from the oven & allow to cool before removing the 'edible tortilla bowls'.
Assembly
  1. Place tortilla bowls on serving plates. Place cooked chicken on the bottom, top with corn, avocados, tomato, onions, olives Gouda & herbs. Drizzle with Ranch dressing (or dressing of choice). If you wish, before putting the dressing on, give it 30 seconds in the microwave to warm it slightly again.

Chicken Cheese Burgers w/ Portobello Fries

CELEBRATING CANADA DAY!

In Canada, July 1st marks the day for Canadians to show pride in their nations history, culture and achievements. From coast to coast the country’s birthday is marked with various events.

This is the date of the historical event in which Canada gained its independence from Great Britain in 1867.

Barbecues are definitely the preferred choice of food event for the day. Although we are experiencing some rainy conditions this Canada Day, nothing says you can’t modify the traditional barbecue with cooking indoors. For something different, I decided to try making some portobello ‘fries’ to accompany our chicken cheese burgers. Technically, they are not really fries at all, but they’re crispy and dip able and that is all anyone expects from a fry.. right? Sliced and breaded with crumbs and cheese then baked makes these portobello fries super tasty.

Of course, the staple at most barbecues, tailgates and picnics is the classic burger. But a burger doesn’t have to be just a burger and cheese isn’t just cheese. For ours, I’m making chicken burgers ‘infused’ with shredded Gruyere cheese. Then taking it to the next level and adding caramelized onions and guacamole.

What a nice ‘Canada Day’ meal it makes!

Print Recipe
Chicken Cheese Burgers w/ Portobello Fries
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine American
Servings
Course Lunch, Main Dish
Cuisine American
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Chicken Cheese Burgers
  1. In a large bowl, combine chicken, Gruyere, bread crumbs, parsley, egg & garlic. Season with salt & pepper. Form into 4 patties & place in refrigerator until ready to grill.
Caramelized Onions
  1. Heat oil in skillet until hot. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat; sprinkle with vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Place in a dish; set aside.
Guacamole
  1. In a bowl, coarsely mash avocados with lime juice & salt. Stir in garlic, onion & cilantro; blend well. Cover with plastic wrap & place in fridge until needed.
Portobello Fries
  1. Preheat oven to 425 F. Place a wire rack on a large baking sheet lined with foil.
  2. In a shallow dish, whisk together the flour, spices, salt & pepper. In another shallow dish, lightly beat eggs with 1 Tbsp water. In the third shallow dish, combine panko/butter mixture with the Parmesan cheese.
  3. Gently toss mushroom slices in the flour mixture. Coat evenly & shake off any excess flour. Then, dip the floured fries into the eggs, drip off any excess eggs & then place them into the panko mixture. Gently press the panko mixture onto the mushrooms.
  4. Place the fries onto the wire rack, leaving an 1/8-inch space between each. Bake for 15 minutes or until golden brown & crispy. If you wish, you could serve fries with marinara sauce, ketchup or a roasted garlic mayo.
Assembly
  1. Once you have all the various components to this meal this far all that is left is to barbecue the chicken burgers over a medium heat for about 5-6 minutes per side or until cooked thru. Instead of baking the mushroom fries you can alternately grill them on the BBQ as well.
  2. Slice & lightly grill Ciabatta buns. Top each bottom half with a chicken burger, a slice of cheese, some guacamole, caramelized onions & a tomato slice, ending with the other half of the bun. The big question is, how to get your mouth around it!
Recipe Notes
  • Whether you bake or grill, either way its all good!

Salmon & Zucchini Enchiladas

Salmon and zucchini have always been a great pairing, but have you tried this combo in some enchiladas?

Wild canned salmon doesn’t have to just mean sandwiches. This high quality protein makes for an incredible pantry staple that is ready when you need it. Add it to just about any plate … over top a green salad, in a wrap, served over rice, pasta, zucchini noodles, potatoes or squash etc., etc.

When I originally developed this recipe, it served as a filling for some jumbo pasta shells. After a few modifications, it became an enchilada meal.

As their original form as Mexican street food, enchiladas were simply corn tortillas dipped in chili sauce and eaten without fillings. There are now so many varieties, which are distinguished primarily by their sauces, fillings or form. Here are a few examples:

Enchiladas suizas are topped with a milk or cream based white sauce such as bechamel.

Enfrijoladas are topped with refried beans.

Enchiladas verdes are sauced with salsa verde and typically made with white corn tortillas, poached chicken breast and cheese.

Entomatadas are made with tomato sauce.

Enchiladas montadas are a stacked variation.

Always on the quest for something different!!

Print Recipe
Salmon & Zucchini Enchiladas
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine American, Mexican
Keyword enchiladas
Servings
ENCHILADAS
Course Lunch, Main Dish
Cuisine American, Mexican
Keyword enchiladas
Servings
ENCHILADAS
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a saucepan, saute onion, zucchini & mushrooms until tender-crisp; place in a large bowl & set aside.
  2. In saucepan, melt butter & remove from heat. Stir in water & sauce mix. Return to heat & bring to a boil, stirring constantly. Reduce heat & simmer 3 minutes.
  3. To bowl of sauteed vegetables add drained salmon chunks & a small amount of cooked 'dill sauce'. Lay out tortilla shells on a work surface & divide mixture between them. Blend together remaining dill sauce, reserved salmon juice & soup.
  4. Preheat oven to 350 F. In a 9 X 13-inch baking dish, spread some sauce over the bottom. Lay filled, rolled tortillas single file in baking dish. Pour remaining sauce over all & top with grated cheese combo. Bake about 30-40 minutes.

Pearl Couscous w/ Wild Mushrooms & Herbs

If you follow my blog, you’ve probably noticed pearl couscous has become one of my favorites. There was a time when rice and pasta reigned supreme as a side dish staple in North America. But we have become more adventurous, probably due to world travel and the internet. Foods like couscous have come onto the food scene and never left.

If you have not tried it, pearl or Israeli couscous has a chewy texture with a warm, nutty flavor. Made from wheat flour and semolina, it has a ball-like shape and is toasted, rather than dried, after the granules are formed. Unlike common types of pasta or couscous, pearl couscous was factory made from the outset and therefore is rarely seen homemade from scratch.

Whether you like it hot or cold, savory or even a little sweet, the options are endless with this versatile ‘ancient’ food.

I find it pairs so well with the wild mushrooms & herbs. I wanted to make this dish as our main course so I added some bacon which really added to the flavor.

Print Recipe
Pearl Couscous w/ Wild Mushrooms & Herbs
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a medium saucepan, fry chopped bacon until crisp, about 3 minutes; remove from pan & blot on paper towel. Add mushrooms, onion & garlic; saute until softened.
  2. To the mushroom mixture add broth, (salt if using water) & bring to a boil. Add couscous; stir to combine. Cover saucepan & remove from heat; set aside until liquid has been absorbed, about 10 minutes. Add herbs & bacon crumbles. Gently stir together with a fork. Serve immediately.

Shrimp Pot Pie

There are many kinds of comfort food. The humble pot pie seems to be one that fits into that category quite well. In 1951, the first frozen pot pie was created by the C. A. Swanson Company and was made of chicken.

If you do a search for a seafood pot pie on the internet, very often what you find is basically a copy of chicken pot pie with seafood subbed in. The sauce or gravy is a ‘cream of whatever’ can of soup. Nothing wrong with that, but I find if you use a combo of clam juice, half & half cream and some seafood spices, you can come up with a more defined flavor.

The nice thing about a pot pie is that it can be made to feed a crowd or as an individual meal. Whether it has a bottom crust or not is up to you. Toppings can vary from mashed potatoes to cornbread or biscuits etc., etc. Above all else, you can make some extras to freeze for another day. As the saying goes … its all good!

Print Recipe
Shrimp Pot Pie
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine American
Keyword shrimp pot pie,
Servings
SERVINGS
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Thaw frozen puff pastry in refrigerator. Keep chilled until you are ready for it. The pastry will be used for a top crust ONLY. Butter the bottom & sides of your casserole dish; set aside.
  2. In a large pot, pour the clam nectar; bring to a simmer over medium heat & add the shrimp. Poach shrimp JUST until they are opaque & cooked through, 2-3 minutes. Pour the broth & shrimp into a bowl & set aside.
  3. Return the pot back to the stove; over medium heat & melt the butter. Stir in onion, celery & mushrooms; saute until vegetables are translucent, 5-6 minutes then stir in the garlic, flour & seasoning. Cook, stirring for 1 minute then add the shrimp & broth. Cook for several minutes, stirring until sauce thickens. Add 1/3 cup half & half & simmer gently for a minute or two. Remove from heat.
  4. Preheat oven to 375 F.
  5. In a small saucepan, place potatoes & peas. Add enough lightly salted water to barely cover. Bring to a boil over medium-high heat then reduce the heat & cook at a low boil until the potatoes are just tender, 7-8 minutes. Drain. Taste the shrimp sauce; add salt & pepper to taste. Add potatoes, peas & tomatoes (if using). Pour mixture into buttered casserole dish.
  6. Place the chilled pastry over the filling, tucking it down between the filling & the dish or drape it over the sides. Poke a steam vent in the top with a paring knife. Place the casserole on a baking sheet. Beat the egg with remaining Tbsp of half & half. Lightly brush the pastry with egg wash.
  7. Bake casserole until filling is bubbly & top is golden brown about 30-35 minutes. Transfer to cooling rack & allow to cool about 10 minutes before serving.

Shrimp Quiche Casserole

Quiche has always been an incomparable, one dish meal in my opinion. It’s kind of a whole food with protein, vegetables, dairy and carbohydrates. Quiche’s convenience wins hands down. After mixing the basics … eggs, milk or cream … any ingredients will work from leftovers to freshly cooked. You can use just about anything that you have in the refrigerator.

While some recipes are crust-free, most quiches have some kind of foundation. Potatoes, rice, cauliflower all make nice ‘crust’ options. Quiche makes a great choice for breakfast, lunch or dinner. To keep it interesting, I’m always trying to find ways to tweak the ingredients to make it taste just a bit different each time.

Two of Brion’s favorite foods are broccoli and rice. I decided to make a rice/cheese crust, which I pre-baked so it would get a little crispy. Then, when it bakes with the filling, it holds together quite nicely. The seasoning plays a crucial part in the quiche.

Print Recipe
Shrimp Quiche Casserole
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine American, French
Servings
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rice Crust
  1. Preheat oven to 350 F. Blend crust ingredients. Using the back of a large spoon, press into a greased 8-inch round baking dish & bake for 15-20 minutes.
Filling
  1. In a skillet, melt 1 Tbsp butter; saute garlic & mushrooms, stirring for about 5 minutes. Stir in onions, cook for another 2 minutes. Transfer to a large bowl.
  2. Pour 2 cups water into skillet & bring to a simmer. Cook shrimp for about 1 minute or JUST until pink. Reserving 1 cup of the liquid, rinse shrimp under cold running water. Shell & devein shrimp; arrange over rice in baking dish.
  3. Preheat oven to 325 F. (If you have turned it off after pre-baking crust). In a heavy saucepan, melt remaining butter & stir in flour. Cook, stirring, for about 2 minutes, without browning; gradually whisk in reserved liquid & milk. Cook, stirring, for about 20 minutes or until thickened.
  4. Remove from heat; stir in 1/2 cup of the cheese, lemon zest & spices until cheese is melted. Stir into vegetable mixture & pour over shrimp in rice crust.
  5. In a small bowl, stir together remaining 1/4 cup cheese & bread crumbs. Sprinkle evenly over 'quiche'. Bake for about 40 minutes or until quiche is 'set'. Cut into wedges & serve.