Wild Rice Quiche Florentine

    1 1/2 cups cooked wild rice
    1/2 cup finely chopped leek
    2 tbsp butter
    1/4 cup finely chopped parsley
    1 cup finely chopped fresh spinach, or 1/2 (9 or 10-oz) pkg frozen chopped spinach, thawed and drained well
    3/4 tsp salt
    1/4 tsp pepper
    1/4 cup finely chopped walnuts
    4 eggs, lightly beaten
    1 cup light cream, or half and half
    1 (9-inch) pie crust
    Plain yogurt or dairy sour cream

Sauté the leek in the butter about 2 minutes. Combine this with the wild rice, parsley, spinach, salt, pepper and walnuts. Add the eggs and light cream and mix well.

Pour the mixture into the pie crust. Bake at 425° for 10 minutes, then reduce heat to 325° and continue baking 30 minutes, or until a knife inserted near the center comes out clean. Let set about 15 minutes before slicing. Serve as a main dish with a dollop of yogurt or dairy sour cream.

6-8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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