Wild Rice Breakfast Quiche
- Yield: 8 servings
- Prep: 15 mins
- Cook: 35 mins
Ingredients
- 10-- slices turkey bacon or other bacon
- 1-- (9- or 10-inch) prebaked pie crust
- 2teaspoons Dijon mustard
- 4large eggs
- 1teaspoon Worcestershire sauce
- 1/2teaspoon salt
- -- Freshly ground pepper
- 1cup whole milk or light cream
- 1cup cooked wild rice
- 1cup shredded Swiss cheese
- 1/4cup minced green onions
- 1tablespoon chopped fresh dill
Instructions
- Preheat oven to 425F.
- Fry bacon in a frying pan, drain and crumble.
- Brush the bottom of baked pie crust with mustard.
- Break eggs into a bowl and beat well with Worcestershire sauce, salt and pepper, and milk. Fold in bacon, rice, cheese, scallions and dill, mixing well. Pour into crust.
- Cover top of pie loosely with aluminum foil and bake for 10 minutes. Reduce heat to 325F and bake for 25 to 30 minutes longer or until a knife comes out clean when inserted into the center. Serve from the pan.
Reprinted with permission from Joan Nathan's New American Cooking (Alfred A. Knopf, 2005).
Nutritional Info *per serving
- Calories 280
- Glycemic Load 0.40
- Fat 17g
- Saturated Fat 7g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 7g
- Cholesterol 120mg
- Sodium 580mg
- Potassium 200mg
- Carbohydrate 18g
- Fiber 1g
- Sugars 3g
- Protein 14g
- Trans Fat 0g
- Vitamin A 6%
- Vitamin C 2%
- Calcium 15%
- Iron 8%
