This is a nice change from ordinary quiche. Full of ham, wild rice, mushrooms, red bell peppers, and flavored with a touch of Dijon mustard, this quiche is fabulous for breakfast, lunch, or dinner. And the meat & veggie mixture is terrific simply scrambled with eggs for a quickie meal!
Provided by Sue S.
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- In a small pot, bring the water and wild rice to a boil. Cover, reduce heat to low, and simmer 45 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Bake the pie crust 10 minutes, or until golden brown. Reduce heat to 400 degrees F (200 degrees C).
- In a bowl, mix the cooked rice, ham, red bell pepper, green onion tops, and mushrooms. In a separate bowl, mix the eggs, sour cream, mustard, salt, and pepper.
- Sprinkle the bottom of the pie crust with 1 cup Swiss cheese. Spread the rice, ham, and vegetable mixture over the cheese, and cover with the egg mixture. Top with remaining Swiss cheese.
- Bake 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 653.3 calories, Carbohydrate 25.8 g, Cholesterol 195.3 mg, Fat 46.7 g, Fiber 2.2 g, Protein 32.8 g, SaturatedFat 24 g, Sodium 948.3 mg, Sugar 2.3 g
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