Wild Rice Quiche - Pork and Fish Entrees Recipe from 30 Day Gourmet Freezer Cooking

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Wild Rice Quiche

Pork and Fish Entrees

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Recipes	1	5	10	15	20	Other
Servings	6	30	60	90	120
Ingredients
Wild rice, cooked	1 C.	5 C.	10 C.	15 C.	20 C.
Pie shell, 9-inch	1 shell	5 shells	10 shells	15 shells	20 shells
Chopped bacon OR ham, cooked	1/3 C.	1-2/3 C.	3-1/3 C.	5 C.	6-2/3 C.
Small onion	1	5	10	15	20
Margarine	1 T.	5 T.	10 T.	15 T.	20 T.
Monterrey Jack cheese, shredded	1 C.	5 C.	10 C.	15 C.	20 C.
Eggs	3	15	30	45	60
Light cream or Milk	1-1/2 C.	7-1/2 C.	15 C.	22-1/2 C.	30 C.
Salt	1/2 t.	2-1/2 t.	5 t.	7-1/2 t.	10 t.

Assembly Directions:
Cook rice according to package directions to yield 1 C. per recipe. Bake pie shell(s) at 425 degrees for 5 minutes. Remove and set aside. Reduce heat to 325 degrees. Chop onion. Sauté meat, onion and margarine until onion is tender. Omit margarine if using bacon and drain grease after sautéing. Spoon into crust(s). Sprinkle with rice and cheese. Beat eggs, cream and salt. Pour into crust over other ingredients. Bake at 325 degrees for 35 minutes or until knife comes out clean.

Freezing and Cooking Directions:
Label bags. Cool before freezing. Put whole pie plate into bag, seal and freeze.
To serve: Bake at 350 degrees for 20 minutes or until hot through.

Comments:
Try without shell and with skim milk to reduce fat and calories.
Use pure wild rice, NOT a mixture of wild rice and white rice.

Nutritional Info:
Per Serving: 549 Calories; 37g Fat (60.2% calories from fat); 20g Protein; 35g Carbohydrate; 2g Dietary Fiber; 171mg Cholesterol; 677mg Sodium.
Exchanges: 2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 6-1/2 Fat.

From the Monthly Newsletter (Sunday, March 08, 2009)