WILD RICE QUICHE
Wild rice is very abundant in our state, so that's why I think this dish is appropriate for a regional recipe contest. This is an excellent brunch item that I usually serve with fresh muffins and fruit. When you add a steaming cup of Norwegian egg coffee, you have a super Minnesota meal.
Provided by Taste of Home
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- Bake crust at 425° for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°. , In a skillet, saute Canadian bacon or ham and onion in butter until onion is tender. Spoon into the crust. Sprinkle with cheese and wild rice. , In a small bowl, beat eggs, cream and salt. Pour over all. Bake at 325° for 35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Garnish with parsley if desired.
Nutrition Facts : Calories 307 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 459mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
WILD RICE QUICHE
I have no recollection of where I got this recipe but it's perfect for brunch or a light dinner served with a salad
Provided by lin57
Categories Savory Pies
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat Oven to 350.
- Fry Canadian Bacon and onion until onion is cooked through.
- Spread mixture evenly in pie shell.
- Sprinkle with cheese and Wild Rice.
- Whip eggs, cream, salt and hot pepper sauce until well blended.
- Pour over Wild Rice mixture.
- Bake for 50 minutes or until center of Quiche is set.
Nutrition Facts : Calories 408.1, Fat 29.8, SaturatedFat 14.1, Cholesterol 162.1, Sodium 512, Carbohydrate 23.2, Fiber 1.8, Sugar 1.1, Protein 12.4
EASY CRUSTLESS QUICHE
Yet another crustless quiche that is designed for a low-carb, high-fat (LCHF) diet. It is very rich and cheesy. The Parmesan and butter on the bottom form a nice skin on the bottom that really helps. The egg and cream mixture is quite flexible and the ratio of egg to cream and the heaviness of the cream is a personal choice. The cheese can easily be replaced with any hard cheese that holds up well when shredded such as Swiss, Cheddar, Gouda, or Provolone. The meats can be replaced with anything that isn't too wet; whether it is meat or vegetable.
Provided by Jim
Categories Breakfast and Brunch Eggs Quiche
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate.
- Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage.
- Beat cream, eggs, and half-and-half together in a bowl. Slowly pour egg mixture over cheese and sausage into the baking dish.
- Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.
Nutrition Facts : Calories 607.1 calories, Carbohydrate 3.7 g, Cholesterol 291.3 mg, Fat 54.7 g, Protein 25.5 g, SaturatedFat 29.4 g, Sodium 956.4 mg, Sugar 0.6 g
SAUSAGE WILD RICE QUICHE
Steps:
- In a greased 10-in. pie plate, layer the sausage, rice and cheese. In a bowl, combine the milk, baking mix and eggs; beat until smooth. Pour evenly over cheese. , Bake at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts :
RICE CRUST SPINACH QUICHE
Cooked quiche can be refrigerated for up to 3 days. For a lunch bag, cover with plastic wrap and reheat just to warm in the microwave
Provided by Northern_Reflectionz
Categories Savory Pies
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine rice, 1/2 cup (125 mL) Swiss cheese, 1 egg and curry powder.
- Press on the bottom and up the sides of a 9-inch (23 cm) oven-proof pie plate.
- Bake in a 350º F (180º C) oven for 5 minutes.
- Meanwhile, beat together remaining 4 eggs and milk.
- Combine with spinach, mushrooms, green onions, garlic powder, pepper and remaining 1/2 cup (125 mL) cheese.
- Pour into pre-baked crust.
- Bake for 30 minutes or until a knife inserted near the centre comes out clean.
- Let stand for 5 minutes before serving.
Nutrition Facts : Calories 184.1, Fat 9.3, SaturatedFat 4.6, Cholesterol 151.5, Sodium 123.4, Carbohydrate 14.1, Fiber 2, Sugar 0.9, Protein 11.7
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