Best Wild Rice And Spinach Quiche Recipes

WILD RICE AND SPINACH QUICHE

Wild Rice and Spinach Quiche image

Delicious dish for lunch ,dinner or even breakfast

Provided by ALEKSANDRA B.

Time 1h5m

Number Of Ingredients 7

Ingredients

3 c eggs,divided
1 1/2 c hot cooked wild rice
3 oz cheese grated,divided (cheddar or your choice)
1/2 tsp salt and pepper
3 Tbsp milk
2 1/2 c thawed frozen spinach,drain
1 c mushrooms,sliced

Steps:

1. Beat one egg; stir in rice, half the cheese, and salt.Press firmly into an even layer on the bottom of a 9 inch pie pan.
2. Beat remaining eggs,stir in spinach,milk,salt, pepper,mushrooms and remaining cheese.
3. Spoon into pan.Bake at 375 for 30 minutes or until cooked through.

WILD RICE QUICHE

Wild Rice Quiche image

Wild rice is very abundant in our state, so that's why I think this dish is appropriate for a regional recipe contest. This is an excellent brunch item that I usually serve with fresh muffins and fruit. When you add a steaming cup of Norwegian egg coffee, you have a super Minnesota meal.

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

Bake crust at 425° for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°. , In a skillet, saute 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 in the center comes out clean. Let stand 10 minutes before cutting. Garnish with parsley if desired.

Nutrition Facts : Calories 307 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 459mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.

RICE-CRUST QUICHE

Rice-Crust Quiche image

My favorite room in our house is the kitchen, where I love to carry on the country cooking traditions passed down to me through my grandmother and mother. I also enjoy sewing and crafting with my daughters.

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2-1/2 cups warm cooked rice
1/4 cup butter or margarine
1-1/2 cups finely chopped fully cooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
Several drops of hot pepper sauce
3 large eggs
1/2 cup whole milk
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Chopped fresh parsley

Steps:

With the back of a spoon, press the rice into a greased 9-in. pie plate to form a crust. Drizzle with butter. Bake at 350° for 3 minutes; remove from the oven. Combine ham, cheeses and hot pepper sauce; sprinkle over rice. Beat eggs, milk, paprika, garlic powder and onion powder; pour over ham over mixture. Sprinkle with parsley. Bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before cutting.

Nutrition Facts :

RICE CRUST SPINACH QUICHE

Rice Crust Spinach Quiche image

Cooked quiche can be refrigerated for up to 3 days. For a lunch bag, cover with plastic wrap and reheat just to warm in the microwave

Provided by Northern_Reflectionz

Categories Savory Pies

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups cooked brown rice
1 cup shredded swiss cheese
5 eggs
1/2 teaspoon curry powder
3/4 cup evaporated milk
1 (300 g) package frozen chopped spinach (thawed and drained)
1/2 cup fresh mushrooms, sliced
2 tablespoons chopped green onions
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper

Steps:

Combine rice, 1/2 cup (125 mL) Swiss cheese, 1 egg and curry powder.
Press on the bottom and up the sides of a 9-inch (23 cm) oven-proof pie plate.
Bake in a 350º F (180º C) oven for 5 minutes.
Meanwhile, beat together remaining 4 eggs and milk.
Combine with spinach, mushrooms, green onions, garlic powder, pepper and remaining 1/2 cup (125 mL) cheese.
Pour into pre-baked crust.
Bake for 30 minutes or until a knife inserted near the centre comes out clean.
Let stand for 5 minutes before serving.

Nutrition Facts : Calories 184.1, Fat 9.3, SaturatedFat 4.6, Cholesterol 151.5, Sodium 123.4, Carbohydrate 14.1, Fiber 2, Sugar 0.9, Protein 11.7

TURKEY AND WILD RICE QUICHE

Turkey and Wild Rice Quiche image

With lots of left-over turkey and wild rice on hand, I looked for a recipe that would use both. This was adapted from several recipes but lightened up a bit.

Provided by Carolyn Haas

Categories Savory Pies

Time 1h

Number Of Ingredients 12

Ingredients

1 pkg pie crust shell, prepared as directed
1½ cups co c cooked wild rice
1 c chopped turkey
1/2 c onion, chopped
1 Tbsp butter
1/4 c fresh parsley (or 2 tb dried)
4 c fresh spinach or ½ package frozen chopped spinach, thawed and squeezed dry
1/2 tsp salt - or to taste
1/4 tsp ground pepper
1/2 c shredded cheese of your choice
4 eggs, lightly beaten
1 c evaporated milk (i use 2%)

Steps:

1. Preheat the oven to 425 degrees.
2. If using fresh spinach, quickly saute in hot pan until wilted.
3. Sauté onion in butter. Combine with wild rice, turkey, parsley, spinach, salt, pepper and cheese. Add eggs and evaporated milk. Mix well.
4. Pour the filling into the prepared pie crust. Bake for 10 minutes.
5. Reduce heat to 325 degrees and continue baking for 30 minutes, until knife inserted near the center comes out clean. Cover with foil if it's browning too much on top. Let stand 15 minutes before slicing. Serve with a dollop of sour cream, if desired.