Wild Rice Quiche

This came from Judi Hoevet's enviable recipe file. We prepared it for a shower for Erin Pfeifer.

Wild Rice Quiche
Wild Rice Quiche

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    unbaked pastry shell (9 inches)

  • 1

    C. chopped ham

  • 1

    small onion, finely chopped

  • 1

    Tbsp. butter or margarine

  • 1/4

    lb. Monterey Jack cheese, shredded (1 cup)

  • 1

    C. cooked wild rice

  • 3

    eggs

  • 1 1/2

    C. half and half

  • 1/2

    tsp. salt

Directions

Preheat oven to 425 degrees. Bake crust for 5 minutes. Remove from oven and set aside. Reduce oven temperature to 350. In a medium skillet, saute ham and onion in butter until onion is tender. Layer ham, onion, cheese, and wild rice in crust. In a medium bowl using an electric mixer beat eggs, half and half and salt. Pour over ingredients in crust. Bake 45 minutes or until center is firm. Let stand 10 minutes before cutting. If crust browns too much, cover with foil collar. Judi uses taco blend cheese to give the quiche a little sharper flavor.

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