We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Pies and tarts
- Savoury pies and tarts
- Meat pie
- Pork pie
This is a nice change from ordinary quiche. Great way to use up any leftover Christmas ham.
51 people made this
- 180ml water
- 4 tablespoons uncooked wild rice
- 1 (23cm) unbaked pastry case
- 120g cubed cooked ham
- 5 tablespoons finely chopped red pepper
- 4 tablespoons thinly sliced spring onion tops
- 1/2 (300g) tin mushrooms, drained and sliced
- 3 eggs, beaten
- 250ml soured cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 500g grated Gruyere cheese
MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30min
- In a small pot, bring the water and wild rice to the boil. Cover, reduce heat to low, and simmer 45 minutes.
- Preheat oven to 220 C / Gas 7. Bake the pastry case 10 minutes, or until golden brown. Reduce heat to 200 C / Gas 6.
- In a bowl, mix the cooked rice, ham, red pepper, spring onion tops and mushrooms. In a separate bowl, mix the eggs, soured cream, mustard, salt and pepper.
- Sprinkle the bottom of the pastry with 1/2 of the grated cheese. Spread the rice, ham and vegetable mixture over the cheese, and cover with the egg mixture. Top with remaining cheese.
- Bake 30 minutes in the preheated oven, or until a knife inserted in the centre comes out clean. Let stand 10 minutes before serving.
Reviews & ratingsAverage global rating:(74)
Reviews in English (59)
Enjoyed the quiche although not over fond of the mustard, next time I will leave this out. I made two smaller quiches instead of the one large. I did bake for a little longer than stated.-16 Feb 2010
by Muffin Mom N Garlic Girl
WOW!!!! Great recipie. I loved the wild rice in it, so delicious. I made it for the first time 6 monts ago and its been a monthly request since. Thanks.-01 Nov 2005
Ham and wild rice quiche recipe - Recipes
I really love this dish. It's quite different from traditional quiches in that it's not too "eggy" - the wild rice really bulks it up and the flavors of ham, red pepper and swiss cheese are a great combination. This is a great dish for brunch, or for supper.
First, cook the wild rice by bringing it and the water to a boil cover, reduce the heat and simmer for 30-45 minutes or until the rice is done. While that is cooking, bake the pie crust for 10 minutes or until golden brown. I use a Pillsbury crust you could make your own. One of these days I'm going to learn how to make my own.
While the crust is in the oven, lightly beat the eggs by hand in a large bowl, then add the sour cream, mustard, salt and pepper and whisk together.
To this mixture, add the green onions and red pepper.
Then add the mushrooms and the ham:
Sprinkle about 1/2 the cheese in the bottom of the crust and mix in the other half to the filling. Then pour the filling into the prepared crust.
If you have a little cheese leftover, you can sprinkle it on top, or you can sprinkle on top instead of mixing in to the filling, if you like.
Bake for about 30 minutes or until a knife inserted near the center comes out clean. Let rest about 10 minutes before serving. I like to serve this with fresh fruit in the summer, and cranberry salad in the fall and winter.
If you like to make meals for freezing, you can either freeze this after it's been baked, or you can assemble the filling MINUS the eggs, and freeze that in a ziploc bag. Just thaw, add the beaten eggs, and pour into a pre-baked crust.
Get more great ham inspiration at the Iron Chef Challenge.
Wild Rice Quiche
3/4 cup water
1/4 cup wild rice
1 9-inch unbaked pie crust
1 cup sour cream
1 Tsbp. dijon mustard
1/2 tsp. salt
1/8 tsp. pepper
1 cup cooked cubed ham
1/3 cup finely chopped red bell pepper
1/4 cup thinly sliced green onions (whites only)
1 4-oz. can sliced mushrooms, drained
1 1/2 - 2 cups shredded Swiss cheese
In a small saucepan, bring the water and wild rice to a boil. Cover reduce heat to low and simmer for 30-45 minutes or until rice is done. (Drain rice if not all the water has been absorbed.)
Place the pie crust in a 9 inch pie pan and bake at 425 for 10 minutes until golden brown. Reduce heat to 400 degrees.
In a large bowl, beat the eggs. Add the sour cream, mustard, salt and pepper and mix. Add the red pepper, onion, ham, mushrooms and rice.
Sprinkle the pie crust with 1/2 of the cheese. Mix the remaining cheese into the filling. Pour the filling into the crust.
Bake 30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Makes 6-8 servings.
A blog chronicling life as I live it. Recipes, stories, tips, whatever tickles my fancy. Hopefully within the pages you'll find some new ideas, yummy meals and a new friend. I love life, I love people and I love the relationship that I have with Jesus. I'm a mom, a wife, a friend, a daughter. Come join with me a cup of coffee or tea!
- Get link
- Other Apps
Secret Recipe Club Reveal: Wild Rice Quiche
This month crept up on me and before I knew it I only had a week before our reveal. I had already pinned a few recipes already so it wasn't hard to choose. I decided that Monday the 8th would be a great day to make it since we were going out of town the next day and could eat any leftovers for breakfast. I really enjoy The Secret Recipe Club and the variety of blogs and recipes I find. I get excited to go through my assigned blog as soon as I get it and start pinning recipes to my secret board. Then I try to narrow it down to one but sometimes that's not always successful and I end up making two, but we have to eat anyways right?
This month I was assigned the blog, Cook with Sarah. Sarah is a midwest girl who loves cooking and eating (which is very important I think for someone who loves to cook. wink wink). I love how she says she learned from her mother (through her example) that an attractive and delicious meal around the table shows love for those around you. Isn't that so true! I love cooking too and feel like cooking for people is a way I show love for them, whether I know them or not! Check out more on her About me page. She had several recipes that sounded good. I was going to make her Pumpkin Crepes (which I will probably do come fall) and her Sassy Pot Roast looked yummy but in the end I opted for her Wild Rice Quiche. I knew it was something easy I could put together in no time and wouldn't leave really any leftovers that we would need to eat up before we left for our trip out of town.
Quiche Recipe from The Firelight Inn on Oregon Creek Bed and Breakfast
Prepare the pie shell using your favorite recipe. Sprinkle ham, cheese and wild rice into pie shell. In small frying pan, melt butter add onion and green pepper and cook over medium high heat until onion is soft (3-4 minutes). Sprinkle mixture over the ham, cheese and wild rice. Beat together eggs and cream. Pour over mixture in pie shell. Bake in a preheated 375 degree oven for 35-45 minutes or until quiche is set. I use a metal pie crust cover to protect the edges of the pie crust from burning. You can also use aluminum foil and remove it for the last 10 minutes or so to brown the crust nicely.
Your stay includes your full gourmet breakfast delivered to your suite each morning where it can be enjoyed by the firelight! We can serve you in our beautiful dining room if you so desire. We look forward to cooking a wonderful breakfast for you during your stay.
Joy and Jim Fischer, Innkeeper / Owners
While browsing through my quilt magazines looking for a Christmas quilt for one of the suites at our Duluth Bed and Breakfast, I found the&hellip
A lot of people hear the wrong stories about bed and breakfasts but The Firelight Inn on Oregon Creek Bed and Breakfast in Duluth Minnesota&hellip
The Firelight Inn on Oregon Creek
Bed and Breakfast
Tollfree: (888) 724-0273
Photography by: Dan and Kita Rollins, SeaQuest Photography and Lane Kennedy.
Responsive Web Design, Marketing and Hosting
by Acorn Internet Services, Inc.
15 Fabulous Leftover Ham Recipes
For all of you readers out there with an abundance of leftover ham…I present to you, 15 wonderful ways to make use of it. For those of you with Leftover Easter Turkey, there are a few recipes at the bottom of the post, just for you. Hope everyone had a wonderful Easter with the people they love.
30 Minute Pizza Crust (toss some ham and pineapple on)
Now, as an added bonus…if you by chance have leftover turkey today, here are a couple of great leftover recipes for you.
Love these recipe! I hate it when I have to throw out leftover food, these recipes will help me a lot! Thank you!
|Block Reason:||Access from your area has been temporarily limited for security reasons.|
|Time:||Mon, 14 Jun 2021 13:55:22 GMT|
Wordfence is a security plugin installed on over 3 million WordPress sites. The owner of this site is using Wordfence to manage access to their site.
You can also read the documentation to learn about Wordfence's blocking tools, or visit wordfence.com to learn more about Wordfence.
Generated by Wordfence at Mon, 14 Jun 2021 13:55:22 GMT.
Your computer's time: .
Saute onion, peppers and mushrooms in small amount of olive oil so that the mushrooms release moisture and vegetables are tender crisp.
In large bowl whisk eggs, add milk, soup and whisk together, stir in cheese, rice, bacon and vegetable mixture.
Pour into quiche pan sprayed with Pam.
Cover with foil and refrigerate overnight. Take out and let come to room temperature or so and then remove foil bake at 375 degrees for 45 minutes or until center is done.
Ham and Sweet Pepper Crustless Quiche
This looks and sounds wonderful , Miz Helen! I love a crustless quiche, and make one quite often, cut and freeze the pieces to enjoy for awhile. I'll have to try your version!
I love sweet peppers with ham. This looks delicious and easy to do! Thanks for sharing at the What's for Dinner party!
I am so glad I found this recipe. I have given up wheat and I love quiche so I just pinned this recipe. I will add it to the menu for next week.
Post a Comment
Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Crab & Ham Quiche
Prep Time: 15 min.
Cook Time: 55 min.
Yield: 1 pie (6 servings)
Some day, I will include a pie crust recipe. For now, this site is dedicated to foodies who have little time on their hands. Who has time to make pie pastry after 10 hours at work? I use a ready-made, organic, frozen crust pie shell. Of course, the choice is yours.
I don’t recommend skimping on the lump crab meat or the Gruyere cheese. Both are expensive, but your quiche will be well worth the cost. This recipe is a delicious use of leftover Easter or Thanksgiving ham.
1 9-inch pie crust
1 tablespoon unsalted butter
2 shallots, finely chopped
6 ounces lump crab meat
6 ounces cooked ham
1 cup grated Gruyere cheese
3 eggs, beaten
1 1/2 cups half and half (or 1 1/4 cup heavy cream)
1/8 teaspoon nutmeg
salt and white pepper, to taste
Fry the chopped shallot in the butter until translucent. Meanwhile, beat the eggs together with the half and half, add the nutmeg and a few turns of salt and pepper, and set aside.
Line the bottom of the the pie crust with the ham, followed by the crab. Then layer with the Gruyere cheese. Pour the egg mixture over the contents of the pie crust. Place quiche on a aluminum-foil-lined baking sheet, and place on center rack of oven.
Bake for 55 minutes. Remove from oven and cool for 10 minutes.
Leave a Reply Cancel reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.