Quiche: Cottage Quiche
Source: Appleton Post Crescent
Ingredients
- 9 or 10-inch pie crust (prepared)
- 1/2 c. dry wild rice
- 1/2 c. chopped green onions
- 1-1/2 c. chopped broccoli or 1 bunch asparagus
- 1 c. shredded Monterey Jack cheese
- 1/2 c. diced ham
- 3 eggs
- 1 c. whipping cream
- 1/2 c. half & half
Instructions
Cook wild rice according to package directions. Can make ahead of time and refrigerate until ready to assemble.
Make a single pie crust or use a prepared crust (Pillsbury; unroll and place in pie plate or quiche pan or you can use a frozen "deep" pie crust). Make holes in crust with a fork. Bake at 425 degrees for 5 minutes. Remove from oven and put about 5 or 6 bits (about 3 Tbls.) of butter or margarine on crust.
Cover bottom of crust with rice.
Add ham, green onions, broccoli or asparagus (semi-cooked in microwave for about 2 minutes; add 2 Tbls. water) and cheese.
Beat together eggs, cream and half and half. Pour the egg mixture into the crust.
Bake at 350 degrees for 50 minutes, or until knife comes out clean in the center.
NOTE: You can add mushrooms or any other veggies you like, and substitute cheese for another kind.