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Wild Rice Quiche Recipe

Wild Rice Quiche Recipe

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. YIELD: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

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.

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.

Reviews for Wild Rice Quiche

Sort By :
MY REVIEW
Reviewed Apr. 29, 2016

"Finally! An excellent quiche recipe. I left out the rice and added more

ham. Sooooo delicious."

MY REVIEW
Reviewed Nov. 1, 2015

"We love wild rice ( we live in Minnesota) but I had always used it as a side or in a "hot dish". It is delicious! So simple and so good!"

MY REVIEW
Reviewed Jul. 21, 2014

"The best ever quiche! The favorite of all!"

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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