12 December 2014

Wild Rice Crustless Quiche

Is it too late to make suggestions for your leftover wild rice?  Because this brunch-dinner-anytime recipe is definitely a keeper.  Really, any leftover rice will work well here, but since I still had wild rice in the freezer from my Thanksgiving feast, that's what ended up in the bottom of this simple crustless quiche for brunch last week.  Sub any veggies you like, as well. 

Wild Rice Crustless Quiche

Serves 6

4 slices bacon
1 small onion, diced
1 garlic clove, minced
4 oz. white mushrooms, cleaned and sliced
1 teaspoon chopped fresh sage or rosemary (or a mixture)
1 heaping cup cooked wild rice (or wild rice mix)
6 eggs
½ cup milk
1 cup plain yogurt
1 teaspoon grainy mustard
1 teaspoon salt
Freshly ground black pepper to taste
½ cup shredded cheese of your choice ( prefer smoked cheddar)

Heat the oven to 325 °F. Prepare a 9-inch baking dish with cooking spray.

In a large skillet, cook the bacon over medium-low heat until crisp.  Drain on paper towels and reserve about 1 teaspoon of the grease.  Crumble bacon when cool enough to touch and set aside.

While bacon cooks, combine eggs, milk, yogurt, mustard, salt, and pepper in a mixing bowl and whish thoroughly.

Place the skillet back on the burner and increase the heat to medium.  Cook the onion, garlic, and mushrooms in the bacon grease until onion is soft, about 8 minutes.  Remove from heat and stir in the fresh herbs and wild rice.

Spread the rice mixture evenly in the bottom of the baking dish. Pour the egg mixture over the top and place in the oven to cook for 20 minutes.  Then, sprinkle the bacon and cheese evenly over the top and continue baking for another 15 minutes or until the quiche is firm and a knife inserted near the center comes out clean.