Wild Rice Quiche

DifficultyBeginner

Mary Jo typically doubles the recipe and puts in around 3-4 cups of wild rice to fill 3 frozen piecrusts. Bake on a heated cookie sheet for a crisper crust.

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Prep Time10 minsCook Time45 minsTotal Time55 mins

 1 ½ cups Milk
 4 Eggs
 1 cup Swiss cheese, grated
 1 cup Monterey Jack cheese, grated
 4 Medium onions, chopped
 ½ cup Parsley, chopped
 2 cups Chopped bacon, Canadian bacon, turkey or ham
 2 cups Cooked rice
 1 9" pie crust, perhaps a frozen store-bought one

1

Cook wild rice according to the instructions on the packaging.

2

Whisk 4 eggs together in a medium sized bowl. Combine the rest of the ingredients and thoroughly mix.

3

Combine all ingredients together and pour into the piecrust. Bake for 45 minutes at 375 degrees.

Category, Cooking Method

Ingredients

 1 ½ cups Milk
 4 Eggs
 1 cup Swiss cheese, grated
 1 cup Monterey Jack cheese, grated
 4 Medium onions, chopped
 ½ cup Parsley, chopped
 2 cups Chopped bacon, Canadian bacon, turkey or ham
 2 cups Cooked rice
 1 9" pie crust, perhaps a frozen store-bought one

Directions

1

Cook wild rice according to the instructions on the packaging.

2

Whisk 4 eggs together in a medium sized bowl. Combine the rest of the ingredients and thoroughly mix.

3

Combine all ingredients together and pour into the piecrust. Bake for 45 minutes at 375 degrees.

Wild Rice Quiche

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