Ham and Wild Rice Quiche

Ham and Wild Rice Quiche This is a nice change from ordinary quiche. Full of ham, wild rice, mushrooms, red bell peppers, and flavored with a touch of Dijon mustard, this quiche is fabulous for breakfast, lunch, or dinner. And the meat & veggie mixture is terrific simply scrambled with eggs for a quickie meal!

Ingredients

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 1 hr 15 mins

    TOTAL : 10 mins

    SERVING : 6

    YIELD : 6 servings

  • In a small pot, bring the water and wild rice to a boil. Cover, reduce heat to low, and simmer 45 minutes.

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  • Preheat oven to 425 degrees F (220 degrees C). Bake the pie crust 10 minutes, or until golden brown. Reduce heat to 400 degrees F (200 degrees C).

  • In a bowl, mix the cooked rice, ham, red bell pepper, green onion tops, and mushrooms. In a separate bowl, mix the eggs, sour cream, mustard, salt, and pepper.

  • Sprinkle the bottom of the pie crust with 1 cup Swiss cheese. Spread the rice, ham, and vegetable mixture over the cheese, and cover with the egg mixture. Top with remaining Swiss cheese.

  • Bake 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Per Serving: 653 calories; protein 32.8g; carbohydrates 25.8g; fat 46.7g; cholesterol 195.3mg; sodium 948.3mg.