Ham and Wild Rice Quiche So Tasty
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Ham and Wild Rice Quiche |
"This is a nice exchange from regular quiche. Full of ham, wild rice, mushrooms, pink bell peppers, and flavored with a touch of Dijon mustard, this quiche is appropriate for breakfast, lunch, or dinner. And the beef & veggie mixture is great surely scrambled with eggs for a quickie meal!"
Ingredients :
- 3/four cup water
- 1/four cup raw wild rice
- 1 (9 inch) unbaked pie crust
- 1 cup cubed cooked ham
- 1/3 cup finely chopped pink bell pepper
- 1/four cup thinly sliced inexperienced onion tops
- 1 (four ounce) can sliced mushrooms, tired
- three eggs, crushed
- 1 cup bitter cream
- 1 tablespoon Dijon mustard
- half of teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups shredded Swiss cheese
Instructions :
Prep : 15M | Cook : 6M | Ready in : 1H40M |
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- In a small pot, carry the water and wild rice to a boil. Cover, reduce warmness to low, and simmer forty five minutes.
- Preheat oven to 425 tiers F (220 degrees C). Bake the pie crust 10 mins, or until golden brown. Reduce heat to four hundred ranges F (2 hundred tiers C).
- In a bowl, mix the cooked rice, ham, red bell pepper, inexperienced onion tops, and mushrooms. In a separate bowl, mix the eggs, bitter cream, mustard, salt, and pepper.
- Sprinkle the lowest of the pie crust with 1 cup Swiss cheese. Spread the rice, ham, and vegetable aggregate over the cheese, and cowl with the egg combination. Top with ultimate Swiss cheese.
- Bake half-hour inside the preheated oven, or till a knife inserted within the middle comes out easy. Let stand 10 mins before serving.
Notes :
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