Spinach Wild Rice Quiche

SUBMITTED BY: Leah Zimmerman

"From Ephrata, Pennsylvania, Leah Zimmerman writes, 'I turn to this recipe when entertaining a small group or looking for a quick Sunday meal.' Swiss cheese and spinach make this quiche tasty, but a store-bought pastry shell and last night's wild rice make it easy to assemble."

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PREP TIME	10 Min
COOK TIME	40 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 (9 inch) unbaked pastry shell
3 eggs
1 cup half-and-half cream
1 cup vegetable wild rice or cooked wild rice
1 cup shredded Swiss cheese
3 bacon strips, cooked and crumbled
1/2 cup frozen chopped spinach, thawed

DIRECTIONS

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees F for 5 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 350 degrees F.
In a bowl, beat the eggs and cream. Add rice, cheese, bacon and spinach; mix well. Pour into prepared crust. Cover edges of pastry with foil. Bake for 30-35 minutes or until a knife inserted near the center comes out clean.