Wild Rice Asparagus Quiche
- 6 eggs, divided
1½ cups cooked wild rice
1 pkg (9 oz) frozen asparagus cuts, thawed
¾ cup shredded Swiss cheese
½ cup skim milk
½ cup reduced-fat mayonnaise
2 tbsp lemon juice
¾ tsp dill weed
Preheat oven to 350°F. In medium bowl, beat one egg; stir in wild rice until well blended. Press wild rice mixture on bottom and up sides of lightly greased 9-inch quiche dish or pie plate; top with asparagus and cheese. Beat together remaining eggs, milk, mayonnaise, lemon juice and dill until well blended. Pour over asparagus. Bake 35-40 minutes, until puffed in center and knife inserted near center comes out clean. Let stand 5 minutes before serving.
6 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council