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Quiche: Spinach Wild Rice Quiche




Source of Recipe


Leah Zimmerman


Recipe Introduction


"I turn to this recipe when entertaining a small group or looking for a quick Sunday meal." Swiss cheese and spinach make this quiche tasty, but a store-bought pastry shell and last night's wild rice make it easy to assemble."



List of Ingredients




1 unbaked pastry shell (9 inches)
3 eggs
1 cup half-and-half cream
1 cup Vegetable Wild Rice (recipe below) or cooked wild rice
1 cup (4 ounces) shredded Swiss cheese
3 bacon strips, cooked and crumbled
1/2 cup frozen chopped spinach, thawed


Recipe



Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 350°.
In a bowl, beat the eggs and cream. Add rice, cheese, bacon and spinach; mix well. Pour into prepared crust. Cover edges of pastry with foil. Bake for 30-35 minutes or until a knife inserted near the center comes out clean.

Yield: 6-8 servings.

---Vegetable Wild Rice---
1 package (6 ounces) long grain and wild rice mix
2 medium carrots, cut into 1/4-inch slices
1 cup diced yellow summer squash
2/3 cup chopped sweet red pepper
2/3 cup chopped green pepper
1/4 cup chopped onion
2 tablespoons vegetable oil


In a saucepan, place rice mix, contents of seasoning packet and water as directed on package. Bring to a boil. Add carrots. Reduce heat; cover and simmer for 30 minutes or until rice is tender and water is absorbed.

Meanwhile, in a skillet, saute squash, peppers and onion in oil until crisp-tender. Stir into rice mixture.

Yield: 6 servings.