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Wild Rice Quiche Recipe

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Wild rice is very abundant in our state, so that's why I think this dish is appropriate for a regional recipe contest. This is an excellent brunch item that I usually serve with fresh muffins and fruit. When you add a steaming cup of Norwegian egg coffee, you have a super Minnesota meal.

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Wild Rice Quiche Recipe

Prep: 15 min. Bake: 40 min.

Yield: 6-8 Servings

15 40 55

Ingredients

1 unbaked pastry shell (9 inches)
1/3 cup chopped Canadian bacon or fully cooked ham
1 small onion, finely chopped
1 tablespoon butter
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup cooked wild rice
3 eggs
1-1/2 cups half-and-half cream
1/2 teaspoon salt
Snipped parsley, optional

Directions

Bake crust at 425° for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°.
In a skillet, saute Canadian bacon or ham and onion in butter until onion is tender. Spoon into the crust. Sprinkle with cheese and wild rice.
In a small bowl, beat eggs, cream and salt. Pour over all. Bake at 325° for 35 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Garnish with parsley if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 307 calories, 20 g fat (10 g saturated fat), 127 mg cholesterol, 459 mg sodium, 20 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Wild Rice Quiche in Country June/July 1993, p47

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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