Wild Rice Quiche w/Mushrooms
Ingredients
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4 slices bacon
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2/3 cups wild rice, uncooked
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2 cups water
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6 ounces Swiss cheese, shredded
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½ cup green onions, chopped
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1 cup Shitake mushroom, chopped
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1 cup tomatoes, chopped
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1 teaspoon salt
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1 teaspoon ground black pepper
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½ teaspoon red pepper flakes
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4 large eggs
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2 cups whipping cream
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2-9-inch pastry sheets
Directions
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Preheat oven to 375°.
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Cook bacon in large skillet until crisp; remove bacon, reserving 1 tablespoon of drippings; Crumble bacon and set aside.
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Rinse the rice in hot water, drain. Repeat rinse process 2 more times.
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Combine rice, water and reserved bacon drippings in heavy saucepan. Bring to a boil; cover, and reduce heat to a simmer for 50-60 minutes or until tender.
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Combine cooked rice, crumbled bacon, cheese and next 6 ingredients in a large bowl; set aside.
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Combine eggs and whipping cream in a large bowl; beat at high-speed with an electric mixer for 2 minutes. Stir in rice mixture and spoon into pastry shells.
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Bake on lower rack of oven for 45 minutes covering loosely w/foil to prevent excessive browning.
NOTE:
Wild rice and mushroom mixture may be divided and baked in 2 (9”) pastry-lined quiche dishes.
