Wild Rice And Spinach Quiche Recipes

SPINACH, FETA AND TOMATO QUICHE WITH WILD & BROWN RICE CRUST

Steps:

• Warm the brown rice, add 1 egg white (save the yolk for the filling) and 1 cup warm rice to a small food processor. Pulse to combine. Continue to run until the mixture is creamy and the rice is pureed, but a little chunky.Preheat oven to 350 degrees. Add this mixture to a medium sized bowl; add the remaining 1 cup brown rice, wild rice, parmesan cheese and a pinch of salt.
• Brush deep-dish pie pan well with neutral oil. I have used a 10″ tart pan with 2″ high sides. Add the rice mixture.Press down using a piece of plastic wrap - this will allow you to press in an even layer.Build an edge to 1″. Place on a rimmed baking pan. Bake for 15 minutes until firm and lightly colored. Set aside to cool slightly. Raise heat of oven to 375 degrees.
• Slice the spinach into 1/2″ ribbons.To a large saute pan, add 1 T. olive oil and sliced garlic. Cook over low heat stirring for 2 minutes until the garlic had just started to color. Add the spinach, and a pinch of salt & pepper, stir to coat. Cook, stirring until limped and cooked through - just 2 minutes. Set aside to cool slightly.
• In a medium sized bowl, whisk the 4 eggs and the remaining egg yolk. Add the milk, and whisk well. Add dill, mix to combine.
• Add 3/4 cup of Feta cheese to the bottom of the slightly cooled crust. Add the Spinach-Garlic mixture evenly. Pour in the Egg and Milk Custard. Sprinkle with remaining 1/4 cup Feta. Add Red Onion Rings all over top. Add cut Tomatoes all over top. Place the quiche on a rimmed baking pan.
• Bake in a 375 degree oven until puffed and firm in the center, about 45 minutes.Add a little extra chopped dill on top if desired. The quiche reheats well, and can be frozen and reheated.

HAM AND WILD RICE QUICHE

Steps:

• In a small pot, bring the water and wild rice to a boil. Cover, reduce heat to low, and simmer 45 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Bake the pie crust 10 minutes, or until golden brown. Reduce heat to 400 degrees F (200 degrees C).
• In a bowl, mix the cooked rice, ham, red bell pepper, green onion tops, and mushrooms. In a separate bowl, mix the eggs, sour cream, mustard, salt, and pepper.
• Sprinkle the bottom of the pie crust with 1 cup Swiss cheese. Spread the rice, ham, and vegetable mixture over the cheese, and cover with the egg mixture. Top with remaining Swiss cheese.
• Bake 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

WILD RICE QUICHE

Steps:

• Bake crust at 425° for 5 minutes. Remove from the oven and set aside. Reduce heat to 325°. , In a skillet, saute Canadian bacon or ham and onion in butter until onion is tender. Spoon into the crust. Sprinkle with cheese and wild rice. , In a small bowl, beat eggs, cream and salt. Pour over all. Bake at 325° for 35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Garnish with parsley if desired.

SPINACH AND WILD RICE CASSEROLE

Steps:

• Cook wild rice according to the directions on the package, then sit aside. Heat olive oil in a large skillet over medium heat. Saute onions, salt, and crushed red pepper flakes until the onions are translucent, approximately 10 minutes. Add a bag of baby spinach leaves to the skillet, stirring until wilted. Sprinkle in flour and cook for 1 minute. Add vegetable broth along with half and half. Stir until thickened, approximately 5 minutes. Stir in Gruyere cheese and cooked wild rice, remove from stove top. Spoon mixture into a prepared casserole dish, then sprinkle with extra cheese. Bake in a preheated oven at 350 degrees fro approximately 25 to 30 minutes or until the cheese melts and is bubbly. Serve warm.

WILD RICE AND SPINACH QUICHE

Steps:

• 1. Beat one egg; stir in rice, half the cheese, and salt.Press firmly into an even layer on the bottom of a 9 inch pie pan.
• 2. Beat remaining eggs,stir in spinach,milk,salt, pepper,mushrooms and remaining cheese.
• 3. Spoon into pan.Bake at 375 for 30 minutes or until cooked through.

RICE-CRUST SPINACH QUICHE

Steps:

• Combine rice, 1/2 cup cheese, 1/4 cup egg substitute and curry powder. Press onto the bottom and up the sides of microwave-safe 9-in. pie plate. Microwave on high for 4-5 minutes or until firm. Combine the spinach, milk, mushrooms, onion, garlic powder, pepper and remaining cheese and egg substitute; pour into crust. Microwave on 50% power for 20 minutes, rotating a quarter turn every 5 minutes, or until a knife inserted in the center comes out clean.

WILD RICE AND SPINACH GRATIN

Steps:

• preheat oven to 425.
• cook rice according to pkge directions, using beef broth as part of the liquid melt butter in skillet, add mushrooms, saute until browned.
• add spinach, cook until wilted, add cream cheese until melted.
• add rice mixture, stir.
• transfer mixture to 8 small baking dishes, top with swiss cheese.
• bake 40 minutes until browned.

TURKEY AND WILD RICE QUICHE

Steps:

• 1. Preheat the oven to 425 degrees.
• 2. If using fresh spinach, quickly saute in hot pan until wilted.
• 3. Sauté onion in butter. Combine with wild rice, turkey, parsley, spinach, salt, pepper and cheese. Add eggs and evaporated milk. Mix well.
• 4. Pour the filling into the prepared pie crust. Bake for 10 minutes.
• 5. Reduce heat to 325 degrees and continue baking for 30 minutes, until knife inserted near the center comes out clean. Cover with foil if it's browning too much on top. Let stand 15 minutes before slicing. Serve with a dollop of sour cream, if desired.