Wild Rice & Mushroom Crustless QuicheFrom BRIGADOON BED & BREAKFAST
This recipe was created for friends who cannot eat wheat -- and it has become a regular request!
1 cup cooked wild rice or long-grain wild rice (I use Uncle Ben’s mushroom & wild rice)
Spray a 9-inch deep-dish pie plate with cooking spray. Place the rice and then the peppers & onion in the bottom of the pan. Next layer the mushrooms and then the cheese over the rice mixture. Beat the eggs together in a medium bowl, and add the half & half, salt and tarragon. Pour over the cheese/rice mixture. Bake in a 350 degree oven for 45-50 minutes or until the center is set.
This quiche presents well with crisp bacon curls or sausage links, a parfait of yogurt and fresh fruit, a raspberry & blackberry muffin, and a steaming mug of hazelnut coffee. Makes 6 servings.