Ham and Wild Rice Quiche

This is a nice change from ordinary quiche. Full of ham, wild rice, mushrooms, red bell peppers, and flavored with a touch of Dijon mustard, this quiche is fabulous for breakfast, lunch, or dinner. And the meat & veggie mixture is terrific simply scrambled with eggs for a quickie meal!

• Preparation Time: 15 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 30 mins
• Calories: 653 Calories

Ingredients

• ½ teaspoon salt
• 1 cup sour cream
• ¾ cup water
• 1 (9 inch) unbaked pie crust
• 3 eggs, beaten
• ¼ cup uncooked wild rice
• 2 cups shredded Swiss cheese
• 1 cup cubed cooked ham
• ⅛ teaspoon black pepper
• 1 tablespoon Dijon mustard
• 1 (4 ounce) can sliced mushrooms, drained
• ⅓ cup finely chopped red bell pepper
• ¼ cup thinly sliced green onion tops

Recipe Instructions

Step 1

In a small pot, bring the water and wild rice to a boil. Cover, reduce heat to low, and simmer 45 minutes.

Step 2

Preheat oven to 425 degrees F (220 degrees C). Bake the pie crust 10 minutes, or until golden brown. Reduce heat to 400 degrees F (200 degrees C).

Step 3

In a bowl, mix the cooked rice, ham, red bell pepper, green onion tops, and mushrooms. In a separate bowl, mix the eggs, sour cream, mustard, salt, and pepper.

Step 4

Sprinkle the bottom of the pie crust with 1 cup Swiss cheese. Spread the rice, ham, and vegetable mixture over the cheese, and cover with the egg mixture. Top with remaining Swiss cheese.

Step 5

Bake 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.