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

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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