Wild Rice and Ham Quiche Recipe
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 This recipe for Wild Rice and Ham Quiche, by Lois Hoppe, is from The Hoppe Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Lois Hoppe
Added: Wednesday, October 26, 2005
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Category: |
Category: |
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Ingredients: |
Ingredients: 15 oz. Pillsbury All Ready Pie Crusts
1 tsp. flour
Filling:
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
Custard:
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
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Directions: |
Directions:Heat oven to 425º. 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 400º.
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 400º 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. |
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Number Of
Servings: |
Number Of
Servings:6 to 8 |
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