Wild Rice Quiche
- 1 unbaked 9-inch pastry shell, prepared or homemade
- 1 tablespoon butter
- 1 cup cooked wild rice
- ⅓ cup diced baked ham
- 1 cup (4 ounces) finely shredded Monterey Jack cheese
- ½ cup minced white onion
- 3 eggs, well beaten
- 1 cup whipping cream
- ½ cup half-and-half
Instructions:
Wild rice is an excellent addition to a smooth, creamy quiche.
- Preheat the oven to 425°F and bake the pastry shell for 5 minutes. Remove the shell from the oven and dot with butter, while the shell is still hot. Fill the shell with the rice, ham, cheese, and onion.
- Beat the eggs in a mixing bowl with an electric mixer; blend in the cream and the half-and-half. Pour over the ingredients in the pastry shell. Reduce the oven temperature to 350°F and bake the quiche for about 50 minutes or until firm.
- Cut into wedges and serve warm.