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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


  • 1 unbaked pastry shell (9 inches)
  • 1/3 cup chopped Jones Dairy Farm 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


  • 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 piece: 307 calories, 20g fat (10g saturated fat), 127mg cholesterol, 459mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 10g protein.

Reviews for Wild Rice Quiche

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brendahanna User ID: 8660243 247654
Reviewed Apr. 29, 2016

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

ham. Sooooo delicious."

joycerm53 User ID: 703299 236085
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!"

Candee17 User ID: 5268274 38464
Reviewed Jul. 21, 2014

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

sjculver1 User ID: 7287079 10434
Reviewed Apr. 20, 2014

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

audreymcbriar User ID: 5361095 40281
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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