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. 

I made it and then was actually the only one home to eat it for dinner so we ate the remainder of it for breakfast the next morning. I loved that it was packed with ingredients. The flavor was great and I think I would make it again. I would probably add more rice, and the recipe said to precook pie crust a bit but mine totally shrunk down in the pan so I used the other, didn't pre-cook it and just lowered the heat on the oven. I also had some leftover cooked broccoli that I needed to use up so I threw that in there as well. That's the beauty of quiches. Just add whatever sounds good! What was unique about this quiche is that it used sour cream which I found interesting but ended up being so good.

Ingredients:

3/4 c. water
1/4 c. wild rice 
1 9" unbaked pie crust
3 eggs
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

Instructions:

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.

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With Joy UNquenchable,