Wild Rice Breakfast Quiche

  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 35 mins


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


  1. Preheat oven to 425F.
  2. Fry bacon in a frying pan, drain and crumble.
  3. Brush the bottom of baked pie crust with mustard.
  4. 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.
  5. 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%