Wild Rice Quiche

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    • #344179

      Wild Rice Quiche
      1 9″ unbaked pie shell
      1 tbs olive oil
      1 red bell pepper, finely chopped
      1 onion, finely chopped
      1 cup leftover wild rice
      4 eggs
      1 cup sour cream
      1 tbs Dijon mustard
      1/8 tsp pepper
      2 cups shredded Havarti or Swiss cheese
      1/4 cup grated Parmesan cheese
      Prebake the pie shell at 400 degrees for 5-8 minutes or just until crust begins to brown. Set aside while preparing filling.
      In medium skillet, sauté red bell pepper and onion in olive oil until tender. Add leftover wild rice to skillet and set aside.
      Combine eggs, sour cream, mustard and pepper in medium bowl and beat well with wire whisk until blended.
      Sprinkle half of the Havarti cheese over the pie crust, then spread wild rice mixture over cheese. Pour egg mixture over and sprinkle with remaining Havarti cheese. Sprinkle with Parmesan cheese. Bake pie at 400 degrees F for 30-35 minutes or until filling is puffed, set and golden brown around the edges. Let stand for 10 minutes before cutting.

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