Secret Recipe Club Reveal: Wild Rice Quiche
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.
3/4 c. water
1/4 c. wild rice
1 9" unbaked pie crust
1 c. sour cream
1 Tbs. Dijon Mustard
1/2 tsp. salt
1/8 tsp. pepper
1 c. cubed ham
1/3 c. finely chopped red bell pepper
1/4 c. thinly sliced green onion, whites only
1 14oz. can mushrooms (I used fresh, and just a few on top since my youngest doesn't like them)
1 1/2-2 c. shredded swiss cheese
1. In a small saucepan bring water and wild rice to a boil. Cover; reduce heat to low and simmer 30-45 minutes or until rice is done (drain any extra water if not absorbed). *NOTE: I couldn't find the wild rice I was looking for in my stores so I went with a brown rice wild rice mix that took about half the time to cook.
2. Place the pie crust in a 9" pan and bake at 425 for 10 minutes or until golden brown. Remove from oven and reduce heat to 400. This is where mine failed...my crust totally shrunk down, so I used the other premade crust, and baked at a lower temp. That worked.
3. In a large bowl, beat eggs, then add the sour cream, mustard, salt and pepper and mix. Add red pepper, mushrooms, onion, ham and rice.
4. Sprinkle pie crust with half the cheese and add the remaining cheese in with the other mixture. Pour filling in crust.
5. Bake 30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes. **NOTE: Since I didn't pre-bake my crust I cooked mine on about 365 until it was done. probably about 40-45 minutes.
With Joy UNquenchable,