This past weekend when my parents were visiting, not only did we have some amazing dessert (Individual Strawberry Rhubarb Pies), but I also made up a hearty (very Midwestern) Wild Rice Quiche. I think it was just as big of a hit as my dessert! Between the four of us, we almost finished off the whole pie in one meal.

For being somebody who doesn’t really like eggs, this is something I could have over and over again. I absolutely love quiches because it’s really a catch all. Have leftover veggies? Make a quiche. Have left over meat? Make a quiche. Wild Rice Quiche is one of my favorites, though. I had this for the first time a few years ago at my aunt and uncle’s home who lived only about a half hour from me when I was going to school in Iowa. I loved it when they invited me over for the evening for many reasons, but especially for their dinners they served! Meals with them were always so fresh and flavorful, usually with a salad loaded with fresh veggies to go along side it. If it was the summer, it was a guarantee that we’d be having something straight from their garden. I think that’s where I got the gardening- and food-bug from. Not to mention, I could count on a small dish of mint chocolate chip ice cream for dessert. :)

When I had Wild Rice Quiche with them, I was amazed at how much I loved the texture and slight nuttiness the wild rice added to the quiche. I had never thought of adding a grain to my quiches, but it totally changed my world. Adding wild rice, or any whole grain, to a quiche is a great idea, really because it adds a little bit of whole grain to the meal. And you all know how I feel about my whole grains… :)

Besides the whole grains in this quiche, the base of the quiche (the eggs of course!) is full of health benefits. I know, I know, you may have heard eggs are high in cholesterol and we need to stay away from them, but eggs have made a come back! The American Heart Association now says an egg a day can fit into a heart-healthy diet because of all the health benefits eggs do provide for us. It’s a great source of high-quality protein—including the yolk. In addition to containing some of the protein, the yolk is the part that contains a lot of the nutrients of the egg, including choline, which helps with memory and brain health, and lutein, which promotes eye health. So eat up one of those hard boiled eggs you made for Easter!

Another reason to love this quiche? It’s  a cinch to make up with a very short ingredient list (double win!). When I made this for my parents, I made up the crust a couple days in advance, so it was easy to just it roll out the day I was making the quiche. Not up to making your own crust? That’s okay, you can buy one and I won’t tell a soul. With everything else going on in the quiche, I’m sure it’ll taste just as good.

With the crust rolled out and formed in the pie pan, the rest is just adding the few remaining ingredients on top of the crust and pouring the egg and milk mixture over the ingredients.

This recipe uses cut up ham, which would be a great way to use up that leftover ham you may have from Easter after this weekend. Or even make the Wild Rice Quiche part of your Easter brunch! I feel like all brunches need to have eggs involved and Easter always seems to have ham, so this would tie in both parts. However you choose to use this Wild Rice Quiche, I know you won’t be disappointed. And have a very happy Easter, everyone!

Wild Rice Quiche

Yields 8 slices

Instructions:

• 1 unbaked, pie crust (9-inch crust)
• 1/3 cup chopped Canadian bacon or ham
• 1 small onion, chopped
• 1/2 Tbsp butter
• 1 cup shredded Monterey Jack cheese
• 1 cup cooked wild rice
• 3 eggs
• 1 1/2 cups skim milk

Directions:

1. Form pie crust into a 9-inch pie crust. Bake crust at 425° for five minutes. Remove from oven and set aside. Reduce heat to 325°.
2. In a skillet, sauté ham and onion in butter until onion is tender. Spoon onto the crust. Sprinkle the cheese and wild rice on top of the ham mixture.
3. In a small bowl, beat eggs and milk together. Pour over all and bake at 325° for 60 minutes or until a knife inserted near the center comes out clean (it may even need 75 minutes). Let stand 10 minutes before cutting.