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Wild Rice & Mushroom Crustless Quiche

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)
1/2 cup diced red pepper
1/2 cup diced green pepper
1/4 cup dried onion
1 can sliced mushrooms
1 cup shredded cheese (I use cheddar or combo of cheddar/swiss, but Monterey Jack is good)
8 eggs
1/2 cup half & half
1/2 teaspoon salt
1/2 teaspoon dried tarragon (or other spice)

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.