I really love this recipe. Wild rice is an excellent addition to a smooth, creamy quiche. You could use other types of rice if you'd like, including basmati or brown rice, but I think this recipe is perfect.
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 5 minutes
Yield: 6 servings
Ingredients:
- 1 9" unbaked pie shell
- 1 Tbsp. olive oil
- 1 red bell pepper, finely chopped
- 1 onion, finely chopped
- 1 cup cooked wild rice, drained if necessary
- 4 eggs
- 1 cup sour cream
- 1 Tbsp. Dijon mustard
- 1/8 tsp. pepper
- 2 cups shredded Havarti or Swiss cheese
- 1/4 cup grated Parmesan cheese
Preparation:
Prebake the pie shell at 400 degrees for 5-8 minutes or just until crust begins to brown. Set aside while preparing filling.
In medium skillet, cook red bell pepper and onion in olive oil until tender. Add cooked and drained wild rice to skillet and set aside.
Combine eggs, sour cream, mustard and pepper in medium bowl and beat well with wire whisk until blended.
Sprinkle half of the Havarti cheese over the pie crust, then spread wild rice mixture over cheese. Pour egg mixture over and sprinkle with remaining Havarti cheese. Sprinkle with Parmesan cheese.
Bake pie at 400 degrees F for 30-35 minutes or until filling is puffed, set and golden brown around the edges. Let stand for 10 minutes before cutting.
