Wild Rice Breakfast Quiche

  • Yield 8 servings
  • Prep 15 mins
  • Cook 35 mins

Cook wild rice for dinner and save the leftovers for this breakfast quiche.


10 slices turkey bacon or other bacon
1 (9- or 10-inch) prebaked pie crust
2 teaspoons Dijon mustard
4 large eggs
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
Freshly ground pepper
1 cup whole milk or light cream
1 cup cooked wild rice
1 cup shredded Swiss cheese
1/4 cup minced green onions
1 tablespoon chopped fresh dill


  1. Preheat oven to 425F.
  2. Fry bacon in a frying pan, drain and crumble.
  3. Brush the bottom of baked pie crust with mustard.
  4. Break eggs into a bowl and beat well with Worcestershire sauce, salt and pepper, and milk. Fold in bacon, rice, cheese, scallions and dill, mixing well. Pour into crust.
  5. Cover top of  pie loosely with aluminum foil and bake for 10 minutes. Reduce heat to 325F and bake for 25 to 30 minutes longer or until a knife comes out clean when inserted into the center. Serve from the pan.

Reprinted with permission from Joan Nathan’s New American Cooking (Alfred A. Knopf, 2005).



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