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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From Ephrata, Pennsylvania, Leah Zimmerman writes, I turn to this recipe when entertaining a small group or looking for a quick Sunday meal. Swiss cheese and spinach make this quiche tasty, but a store-bought pastry shell and last night's wild rice make it easy to assemble. Ingredients:
1 unbaked pastry shell (9 inches) |
3 eggs |
1 cup half-and-half cream |
1 cup vegetable wild rice or cooked wild rice |
1 cup (4 ounces) shredded swiss cheese |
3 bacon strips, cooked and crumbled |
1/2 cup frozen chopped spinach, thawed |
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 350°.
2. In a bowl, beat the eggs and cream. Add rice, cheese, bacon and spinach; mix well. Pour into prepared crust. Cover edges of pastry with foil. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.
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