Wild Rice Quiche

I really love this dish. It's quite different from traditional quiches in that it's not too "eggy" - the wild rice really bulks it up and the flavors of ham, red pepper and swiss cheese are a great combination. This is a great dish for brunch, or for supper.

First, cook the wild rice by bringing it and the water to a boil; cover, reduce the heat and simmer for 30-45 minutes or until the rice is done. While that is cooking, bake the pie crust for 10 minutes or until golden brown. I use a Pillsbury crust; you could make your own. One of these days I'm going to learn how to make my own...

While the crust is in the oven, lightly beat the eggs by hand in a large bowl, then add the sour cream, mustard, salt and pepper and whisk together.



To this mixture, add the green onions and red pepper.



Add the wild rice:



Then add the mushrooms and the ham:



Sprinkle about 1/2 the cheese in the bottom of the crust and mix in the other half to the filling. Then pour the filling into the prepared crust.



If you have a little cheese leftover, you can sprinkle it on top, or you can sprinkle on top instead of mixing in to the filling, if you like.



Bake for about 30 minutes or until a knife inserted near the center comes out clean. Let rest about 10 minutes before serving. I like to serve this with fresh fruit in the summer, and cranberry salad in the fall and winter.

If you like to make meals for freezing, you can either freeze this after it's been baked, or you can assemble the filling MINUS the eggs, and freeze that in a ziploc bag. Just thaw, add the beaten eggs, and pour into a pre-baked crust.

Get more great ham inspiration at the Iron Chef Challenge.

For more great recipes, head over to the Ultimate Recipe Swap, Tasty Thursday, Grocery Cart Challenge Recipe Swap, Food on Fridays, Foodie Fridays, Ingredient Spotlight.

Wild Rice Quiche

3/4 cup water
1/4 cup wild rice
1 9-inch unbaked pie crust
3 eggs
1 cup sour cream
1 Tsbp. dijon mustard
1/2 tsp. salt
1/8 tsp. pepper
1 cup cooked cubed ham
1/3 cup finely chopped red bell pepper
1/4 cup thinly sliced green onions (whites only)
1 4-oz. can sliced mushrooms, drained
1 1/2 - 2 cups shredded Swiss cheese

In a small saucepan, bring the water and wild rice to a boil. Cover; reduce heat to low and simmer for 30-45 minutes or until rice is done. (Drain rice if not all the water has been absorbed.)

Place the pie crust in a 9 inch pie pan and bake at 425 for 10 minutes until golden brown. Reduce heat to 400 degrees.

In a large bowl, beat the eggs. Add the sour cream, mustard, salt and pepper and mix. Add the red pepper, onion, ham, mushrooms and rice.

Sprinkle the pie crust with 1/2 of the cheese. Mix the remaining cheese into the filling. Pour the filling into the crust.

Bake 30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Makes 6-8 servings.