Ham and wild rice quiche

    1 hour 30 min

    This is a nice change from ordinary quiche. Full of ham, wild rice, mushrooms, red peppers and flavoured with a touch of Dijon mustard. Great way to use up any leftover Christmas ham.

    52 people made this

    Serves: 6 

    • 180ml water
    • 4 tablespoons uncooked wild rice
    • 1 (23cm) unbaked pastry case
    • 120g cubed cooked ham
    • 5 tablespoons finely chopped red pepper
    • 4 tablespoons thinly sliced spring onion tops
    • 1/2 (300g) tin mushrooms, drained and sliced
    • 3 eggs, beaten
    • 250ml soured cream
    • 1 tablespoon Dijon mustard
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper
    • 500g grated Gruyere cheese

    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. In a small pot, bring the water and wild rice to the boil. Cover, reduce heat to low, and simmer 45 minutes.
    2. Preheat oven to 220 C / Gas 7. Bake the pastry case 10 minutes, or until golden brown. Reduce heat to 200 C / Gas 6.
    3. In a bowl, mix the cooked rice, ham, red pepper, spring onion tops and mushrooms. In a separate bowl, mix the eggs, soured cream, mustard, salt and pepper.
    4. Sprinkle the bottom of the pastry with 1/2 of the grated cheese. Spread the rice, ham and vegetable mixture over the cheese, and cover with the egg mixture. Top with remaining cheese.
    5. Bake 30 minutes in the preheated oven, or until a knife inserted in the centre comes out clean. Let stand 10 minutes before serving.

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    Reviews in English (59)


    Enjoyed the quiche although not over fond of the mustard, next time I will leave this out. I made two smaller quiches instead of the one large. I did bake for a little longer than stated.  -  16 Feb 2010


    This is a fabulous recipe!I did not have any swiss and used cheddar instead and it was still wonderful.  -  04 Nov 2005  (Review from Allrecipes US | Canada)


    WOW!!!! Great recipie. I loved the wild rice in it, so delicious. I made it for the first time 6 monts ago and its been a monthly request since. Thanks.  -  01 Nov 2005  (Review from Allrecipes US | Canada)