"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Wild Rice and Ham Quiche Recipe

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This recipe for Wild Rice and Ham Quiche, by , is from The Hoppe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Hoppe
Added: Wednesday, October 26, 2005


15 oz. Pillsbury All Ready Pie Crusts
1 tsp. flour

1 c. cubed cooked ham
1/2 c. cooked wild rice, drained
1/3 finely chopped red bell pepper
1/4 c. thinly sliced green onion tops
4.5 oz. can sliced mushrooms, drained

3 eggs
1 c. sour cream
1 tbsp. country-style Dijon mustard
1/2 tsp. salt
1/8 tsp. pepper
2 c. shredded Swiss cheese
11 pecan halves

Heat oven to 425. Prepare pie crust for unfilled one-crust pie using 10-inch deep dish pie pan. Do not prick crust. Bake for 10-12 minutes or until crust is light golden brown. Remove from oven. Reduce oven heat to 400.

In medium bowl, combine all filling ingredients. In small bowl, beat eggs until blended. Add sour cream, mustard, salt and pepper; blend well.

Sprinkle 1 cup of the cheese over the bottom of the baked crust. Spread filling mixture over cheese. Pour custard mixture over filling; sprinkle with remaining 1 cup cheese. Arrange pecan halves on top.

Bake at 400 for 25 minutes with the crust edge covered with foil. Remove the foil and bake for 10 more minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before serving.

Number Of Servings:
Number Of Servings:
6 to 8




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