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Wild Rice Quiche Recipe
Wild Rice Quiche Recipe photo by Taste of Home

Wild Rice Quiche Recipe

Read Reviews (2)
5 2
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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.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 6-8 servings

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

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.

Directions

  1. Bake crust at 425° for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°.
  2. 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.
  3. 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.
Originally published as Wild Rice Quiche in Country June/July 1993, p47

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.

Enjoy this recipe with a sparkling wine.

Reviews for Wild Rice Quiche(2)

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   (2)
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MY REVIEW
Reviewed Apr. 20, 2014

Bravo! Very tasty recipe. There's no such thing as leftovers with this dish.

MY REVIEW
Reviewed Nov. 12, 2010

While looking for a new recipe I saw this one again. I have been making it for years now. It is a favorite

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