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Wild Rice Quiche

 Wild Rice Quiche
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.
6-8 ServingsPrep: 15 min. Bake: 40 min.


  • 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


  • 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,

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Wild Rice Quiche (continued)

Nutritional Facts: 20 g carbohydrate, 1 g fiber, 10 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.