Wild Rice Quiche

Name: Wild Rice Quiche
Ingredients: 1 unbaked pastry shell (9-inches); 1/3 c. chopped Canadian bacon or fully cooked ham; 1 small onion, finely chopped; 1 Tbsp. butter or margarine; 1 c. (4 oz.) shredded Monterey Jack cheese; 1 c. cooked wild rice; 3 eggs; 1 1/2 c. light cream; 1/2 tsp. salt; snipped parsley (optional)

10 ingredients

3 steps

Ingredients

1 unbaked pastry shell (9-inches)
1/3 c. chopped Canadian bacon or fully cooked ham
1 small onion, finely chopped
1 Tbsp. butter or margarine
1 c. (4 oz.) shredded Monterey Jack cheese
1 c. cooked wild rice
3 eggs
1 1/2 c. light cream
1/2 tsp. salt
snipped parsley (optional)

Directions

1

Bake crust at 425° for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°. 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.
2

In a small bowl, beat eggs, cream and salt.
3

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 to 8 servings.