Spinach Wild Rice Quiche Recipe

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From Ephrata, Pennsylvania, Leah Zimmerman writes, "I turn to this recipe when entertaining a small group or looking for a quick Sunday meal." Swiss cheese and spinach make this quiche tasty, but a store-bought pastry shell and last night's wild rice make it easy to assemble.

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Spinach Wild Rice Quiche Recipe

Prep: 10 min. Bake: 40 min.

Yield: 6-8 Servings

10 40 50

Ingredients

1 unbaked pastry shell (9 inches)
3 eggs
1 cup half-and-half cream
1 cup Vegetable Wild Rice or cooked wild rice
1 cup (4 ounces) shredded Swiss cheese
3 Wright® Brand Bacon strips, cooked and crumbled

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1/2 cup frozen chopped spinach, thawed

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 350°.
In a bowl, beat the eggs and cream. Add rice, cheese, bacon and spinach; mix well. Pour into prepared crust. Cover edges of pastry with foil. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 275 calories, 17 g fat (8 g saturated fat), 114 mg cholesterol, 219 mg sodium, 19 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Spinach Wild Rice Quiche in Quick Cooking September/October 2002, p63