Wild Rice Quiche: The Best Wild Rice Quiche Recipe from Cook'n

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	Wild Rice Quiche

Serves: 6

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Dotty Egge, Pelican Rapids, Minnesota

   1 unbaked pie shell (9 inches)
   1/3 cup chopped Canadian bacon or fully cooked ham
   1 small onion, finely chopped
   1 tablespoon butter or margarine
   1 cup (4 ounces) shredded Monterey Jack cheese
   1 cup cooked wild rice
   3 eggs
   1-1/2 cups light cream
   1/2 teaspoon salt
   Snipped parsley, optional

Bake crust at 425° for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°. In a skillet, sauté Canadian bacon or ham and onion in butter until onion is tender. Spoon into the crust. Sprinkle with cheese and wild rice. In a small bowl, beat eggs, cream and salt. 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.

© Copyright Reiman Publications, 1993-1997

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